Do not let the title fool you. This “fajita” bake can be used to fajitas, tacos, bowls, or salads. Talk about all-purpose!
This recipe is
2 WW Freestyle Points
Gluten Free Nut free
Jump to nutritional information
3-4 boneless skinless chicken breasts
1-2 tsp taco seasoning
2 - 3 bell peppers in assorted colors, deseeded and thinly sliced
1 red onion, peeled and thinly sliced
1-2 Tbsp olive oil
1/2 cup shredded cheddar or Mexican blend cheese
- Preheat oven to 375.
- Trim the chicken breasts then lay them in a single layer in a glass baking dish.
- Sprinkle the taco seasoning over the top of the chicken breast to taste.
- Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
- Drizzle the olive oil over the peppers and onions.
- Sprinkle cheese over the top of the dish.
- Bake for 35-45 minutes or until chicken is cooked though and the juices run clear.
I will admit it. I do not really like meal planning. No, I really don’t. That’s why I started Hoppin Meal Plans, because I know I’m not the only one to feel this way. Fortunately, as I sat down with my calendar to create my plan a few things help me. Nothing helps more than Taco Tuesday! Who came up with that anyway? I owe them a thank you. I do not do tacos every Tuesday, but my family does like Mexican so plugging a Mexican inspired dish in each week is a no-brainer.
This Fajita Bake is a simple and versatile way to get your Taco Tuesday fix. It’s basically a sheet pan recipe in a baking dish. Oh, this means I don’t have to wash a sheet pan after dinner, because I served dinner in the same dish I cooked it in. So, let’s get started!
Start by preheating the oven to 375. Take your chicken breast and trim any fat off of them. If the breast are large and thick, you will want to cut them in half so that they are thinner. If the chicken breasts are too thick, they might not cook all the way through.
Next, season your chicken breast. The recipe calls for taco seasoning, but any sort of Mexican seasoning will do. I was a little low on my taco seasoning mix, but I did not want to take the time to mix up another batch, so instead I used Penzey’s Southwest
mix. This mix includes some of those classic Mexican/Tex-Mex flavors like cumin, onion, and garlic, and gets a little kick from a variety of peppers, but the sweet ancho pepper keeps the flavor light.
Once you have selected your seasoning, sprinkle it on the chicken breast and place the breasts on the bottom of your baking dished.
Next layer: vegetables. I used three bell peppers and a red onion today, but mix it up. Red onion too strong? Flip it out for a sweet onion. The bell peppers at the store this week were a little on the small side, so I went with three of them. I didn’t mind this at all – it let me get some more color into my dish. You will want to slice the peppers and onions thinly so they cook all the way through. Plus, they’re easier to eat as a fajita if they are thinner! Or, you could just but presliced peppers and onions in the produce section of the grocery store. I am all for shortcuts!
Place your thinly sliced peppers and onions over the chicken breast. Spread them out in an even layer. Take your oil and drizzle it over the peppers.
Finally, sprinkle your cheese over the peppers and onions. I used just a basic Mexican mix, but if you want a little more spice, especially if you’re using lighter flavored onions or taco seasoning, you can add the heat here by adding in a cheese like pepper jack. The cheese is optional, so if you are avoiding dairy, just omit it.
Place the dish in the oven and bake for 35-45 minutes. Your chicken should be cooked through. Remove from oven and serve with your favorite toppings and garnishes. We always have salsa, sour cream and guacamole or fresh avocados on hand.
This dish is a great centerpiece you’re your Taco Tuesday night, and you can so a lot of things with it. Here are some of the ways we eat it in our kitchen:
Serve it was filling for taco or fajitas. If you’re gluten free, be sure to use corn tortillas.
Make a bowl of Mexican rice and beans. Place the rice and beans in a bowl and top with the fajitas bake.
Going low carb? Serve the chicken and vegetables over a bowl of romaine lettuce for a taco salad.
Need some more Mexican in your kitchen? You can try some crock pot chicken fajitas, or if sheet pans are more your style, check out our sheet pan chorizo.
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