Chicken Fajita Bake

Savor the flavors of a festive fajita night, minus the fuss! This Chicken Fajita Bake combines tender chicken, vibrant bell peppers, and savory spices in a convenient, oven-baked package. With only a few simple steps, you’ll be serving up a satisfying, Southwestern-inspired meal that’s perfect for a weeknight dinner or casual gathering.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 small flour tortillas
• Shredded cheese (Monterey Jack or Cheddar), for serving
• Optional toppings: diced avocado, sour cream, salsa, cilantro

Instructions

Preheat your oven to 400°F (200°C).

In a large resealable plastic bag, combine lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper.

Add the chicken to the marinade, turning to coat, and seal the bag.

Massage the marinade into the chicken, making sure it’s evenly coated.

Refrigerate for at least 30 minutes or up to 2 hours.

In a large skillet, heat a tablespoon of olive oil over medium-high heat.

Remove the chicken from the marinade, letting any excess liquid drip off.

Add the chicken to the skillet and cook until browned, about 5-7 minutes.

Transfer the chicken to a plate and cover with foil to keep warm.

In the same skillet, add the sliced onion and bell peppers.

Cook, stirring occasionally, until the vegetables are tender, about 7-10 minutes.

Add the diced tomatoes, smoked paprika, salt, and pepper to the skillet, stirring to combine.

Bring the mixture to a simmer and cook for 2-3 minutes.

In a 9×13-inch baking dish, arrange half of the cooked chicken in the bottom of the dish.

Top with half of the vegetable mixture, followed by half of the tortillas, cutting them into quarters to fit the dish.

Sprinkle with shredded cheese.

Repeat the layers, starting with the remaining chicken, then the remaining vegetable mixture, the remaining tortillas, and finally another sprinkle of cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven and let it cool for a few minutes.

Serve hot, topped with your choice of avocado, sour cream, salsa, and cilantro.

Notes

You can prep the chicken and veggies up to a day in advance, but don’t assemble the bake until you’re ready to put it in the oven.

If you want to make it spicier, add more cayenne pepper to the marinade or sprinkle some red pepper flakes on top before baking.

Don’t overcrowd the skillet when cooking the veggies – it’s better to cook them in batches if necessary.

Use any color bell peppers you like, and feel free to add some diced mushrooms or zucchini to the veggie mix for extra flavor.

If you want to get fancy, serve with some sliced radishes or lime wedges on the side.

Nutrional Value

• Calories: 540
• Total Fat: 29g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 36g