Go Back
+ servings

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.
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 459kcal
Author: Mariam E.

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
Did you make this Recipe? Tag me Today!Tag me on Instagram @cookinwithmima or tag #cookinwithmima