Chicken Fajita Bake

I love chicken fajitas! I don’t love the amount of frying pans and utensils it takes along the way to making them at home though. (Or the splattering oil) Also, have you seen the size of my gas stove top? It’s not big. So frying chicken in one pan and veggies in another isn’t the easiest task here. And… I’m on the coast of Mexico where the average daytime temperature is around 82 degrees (which is perfect for my enjoyment, but not for standing over a stove!) So I decided to take all the goodness of fajitas (and the readily available peppers, onions, limes and avocados of Mexico) and bake them all together in one pan while I sit out on my patio in the fresh ocean breeze!

My family is always happier the more veggies we add to our meals, so we threw in some zucchini, summer squash and tomato for good measure. I like to cut everything up into bite sized pieces so they cook faster and are easy to eat. Just don’t cut them so thin that they get mushy and over-cooked. We describe this family favorite as “a party in my mouth!” Give it a try!

5 from 1 vote
Chicken Fajita Bake
Prep Time
35 mins
Cook Time
45 mins
Total Time
1 hr 20 mins

We describe this family favorite as “a party in my mouth!” 

Course: Main Course
Cuisine: Mexican
Servings: 4
  • 8 frozen chicken tenders
  • 1 small onion optional
  • 1 Tbsp. chili powder
  • 2 Tbsp. cumin
  • ½ Tbsp. smoked paprika omit if not available
  • 1 tsp. Garlic powder
  • 2 tsp. Kosher salt
  • Olive oil
  • Limes
  • 3-4 colorful bell peppers
  • 2 zucchini
  • 2 summer squash
  • 1 to 2 large tomatoes cut into strips
  • Shredded cheese, avocados, limes and hot sauce for serving
  • Optional: Rice or tortillas to serve them on/in
  1. Thaw the chicken tenders, if frozen, in the microwave. Slice into thin bite sized pieces. Slice onion if using and toss the chicken, onion and all the spices and salt into a bowl. Pour in the juice of one large lime and a Tbls. of olive oil. Mix well and spread mixture into the bottom of a glass pan lined in parchment paper (or sprayed with non-stick spray). Chop all the veggies and throw them in on top of the chicken mixture. Drizzle another Tbsp. or so of olive oil and some more fresh lime juice over the top. Lightly sprinkle on a bit more kosher salt for good measure.
  2. Cover tightly with foil. Bake in a preheated 400 degree oven for 40 to 45 minutes.
  3. Serve over rice, in tortillas, or by itself in bowls, and sprinkle with cheese and top with avocado slices. Make sure to have more limes cut up for squeezing over each serving!
Recipe Notes

*Tips: You can also make this in individual foil packets on the grill or in the oven! And I think this would make an awesome vegetarian meal subbing in mushrooms for the chicken! {Which I would do more often if one of the four people in my family didn't hate mushrooms ;)} Someday!


One Comment Add yours

  1. Andy says:

    It’s a party in my mouth! 😉

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