Chicken Fajita Bake
This 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. Chicken Fajita Bake
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.
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.
Calories: 459 kcal | Carbohydrates: 8 g | Protein: 50 g | Fat: 25 g | Saturated Fat: 9 g | Cholesterol: 186 mg | Sodium: 715 mg | Potassium: 1025 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 2385 IU | Vitamin C: 80 mg | Calcium: 39 mg | Iron: 1 mg