One-Pan Chicken Fajita Bake
This recipe was created before I started documenting my recipes online, so there isn't a photo or video for it yet. But I've made it, loved it, and wanted to share it with you anyway. 🤎
A cozy, colorful dinner with 30+ grams of protein and barely any dishes.
This is the kind of dinner I want on a busy night: throw everything into one pan, season it up, put it in the oven, and walk away.
No complicated prep. No sink full of dishes. Just juicy chicken, colorful peppers and onions, warm fajita seasoning, and a dinner everyone can build their own way.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For Serving
- Shredded cheese
- Avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
- Tortillas, rice, or tortilla chips
Make It
- Preheat your oven to 425°F.
- Add the chicken, peppers, and onion to a large baking dish or sheet pan.
- Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Toss everything together until the chicken and vegetables are evenly coated.
- Spread everything into an even layer.
- Bake for 20–25 minutes, stirring halfway through, until the chicken reaches 165°F in the thickest pieces.
- Squeeze fresh lime juice over everything.
- Serve with your favorite toppings and let everyone build their own plate.
A little serving inspiration: Pile it into warm tortillas. Serve it over rice. Throw it on top of a salad. Add avocado and sour cream. Or honestly, just eat it straight out of the bowl. That's the beauty of a dinner like this—it doesn't have to look the same for everyone at the table.
My Gym Girlies 💪
This is one of those dinners that's already doing a lot of the work for you.
You've got 30+ grams of protein per serving, plenty of veggies, and you can easily adjust the rest of the plate around whatever your body needs that day.
Want more protein? Add extra chicken or a little Greek yogurt on top.
Need more carbs? Serve it over rice, add tortillas, or make some roasted potatoes on the side.
Want to keep it lighter? Load up your plate with the chicken and veggies and use your toppings more intentionally.
And if you're meal prepping, this one reheats beautifully. Make a big pan on Sunday and turn it into bowls, wraps, salads, or fajita plates throughout the week.
My From-Scratch Girlies 🌿
This is where this recipe gets really fun.
Use whatever you've got growing—or whatever you've preserved from the garden. Fresh garden peppers? Absolutely. Homegrown onions? Even better. Homemade taco or fajita seasoning? Use it. Your own canned salsa on the side? Yes. Homemade sour cream, yogurt, tortillas, or fresh cheese? Even better.
And if you're cooking for a family, don't feel like everything has to be homemade for the meal to count as "from scratch." Maybe the chicken and vegetables are from the grocery store, but you're using your own seasoning blend and garden peppers.
From scratch doesn't have to mean from absolutely nothing. It's about slowly building a kitchen where more and more of what you eat comes from your own hands.
For Both Girlies 🌿💪
This is the kind of dinner that reminds me that strong-body food and from-scratch food don't have to be two different worlds.
You can meal prep your protein. You can grow your peppers. You can track your macros. You can make your own tortillas. You can lift heavy and still get excited about what your garden is producing.
You don't have to pick one version of yourself. You can build the strong body and the rooted home.