Chicken Fajita Bake
This Chicken Fajita Bake is loaded with flavor and so easy to make! Succulent chicken tenders, vibrant bell peppers and a host of other goodies come together in this delicious - Mexican inspired - chicken bake.
Servings: 4 servings
Ingredients
- 2 lb. chicken tenders cubed
- 1 small red bell pepper julienned
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1 small onion julienned
Marinade
- 1/2 cup heavy cream
- 3 tbsps. fajita seasoning
- 3/4 tsp salt
- 1 tsp black pepper freshly cracked
- 3 cloves garlic finely chopped
- 3 tbsps. lemon juice
- 1/2 tsp paprika
- 1/2 tsp parsley flakes
- 2 tbsps. olive oil or neutral oil
Instructions
- Wash the pepper, and peel the onions. Julienne them and set aside. Mince the garlic as well.
- Cube the chicken and place in a bowl. Add the marinade ingredients and mix. Then add the veggies in.
- Let them marinate for about 10 minutes. Transfer to a baking dish.
- Pre-heat the oven to 400 and bake for 20 minutes, uncovered.
- Once the time is up, remove from the oven and cover with aluminum foil to rest for 5 minutes before serving.
- Garnish with lemon wedges and freshly chopped parsley.
Notes
- Use a preheated oven.
- I used chicken tenders but you can use other cuts of boneless chicken too.
- Slice your bell peppers roughly the same size. Same with your onions.
- Feel free to top with cheese and do a quick broil!
- Add some crushed red peppers for a spicy kick. Or you can top with sliced jalapenos after baking.
- Make sure you allow the Chicken Fajita Bake to rest for 5 mins before serving.
- To make dairy free, you can omit the heavy cream.
- Garnish with lemon wedges and top with some fresh parsley. You could swap the lemon for lime and the parsley for cilantro.
Nutrition
Calories: 459kcal | Carbohydrates: 8g | Protein: 50g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 186mg | Sodium: 715mg | Potassium: 1025mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2385IU | Vitamin C: 80mg | Calcium: 39mg | Iron: 1mg