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Fajita Baked Chicken

Fajita Baked Chicken
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This Fajita Baked Chicken recipe offers a quick, easy, and flavorful meal perfect for busy weeknights. Juicy, skinless chicken breasts are baked with vibrant bell peppers and onions, seasoned with a bold blend of chili powder, cumin, paprika, and garlic powder. The one-pan dish delivers authentic fajita flavors with minimal prep and cleanup, making dinner both delicious and convenient.

Ingredients

Scale

Protein

  • 4 skinless, boneless chicken breasts

Vegetables

  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium onion, sliced into thin strips

Spices & Seasonings

  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Finishing Touches

  • Juice of 1 fresh lime
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prep the ingredients: Preheat your oven to 400°F (200°C). Slice the bell peppers and onion into thin, even strips to ensure they cook uniformly. Pat the chicken breasts dry with paper towels to help the seasoning adhere better.
  2. Season the chicken and veggies: In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add the chicken breasts, sliced peppers, and onions to the bowl and toss everything until evenly coated with the spice mixture.
  3. Arrange in a baking dish: Place the chicken breasts in a single layer in a baking dish. Scatter the seasoned bell peppers and onions around and on top of the chicken to allow the flavors to meld during baking.
  4. Bake until juicy and tender: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  5. Final touches: Remove the dish from the oven and immediately squeeze fresh lime juice over the chicken and vegetables. Optionally, sprinkle chopped cilantro over the top for a fresh burst of flavor and color before serving.

Notes

  • Cut peppers and onions evenly for consistent cooking.
  • Use a meat thermometer to guarantee perfectly cooked chicken.
  • For deeper flavor, marinate chicken and vegetables in spices for 30 minutes in the refrigerator before baking.
  • Avoid overcrowding the baking dish to ensure even cooking and crisp edges.
  • Allow chicken to rest for 5 minutes after baking to retain juiciness.

Nutrition

Keywords: fajita chicken, baked chicken, easy dinner, weeknight meal, one-pan dish, gluten-free, Tex-Mex, healthy chicken recipe

Find it online: https://tastebudtrek.com/fajita-baked-chicken/