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fajita chicken oven peppers

Oven Baked Fajita Chicken Breast

Joy Brooks
Juicy, flavorful oven baked fajita chicken breast with colorful bell peppers and onions, perfect for a quick weeknight dinner. This sheet pan recipe delivers authentic Mexican flavors with minimal hands-on time.
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Servings: 4 people
Course: Oven-Baked
Cuisine: Mexican
Calories: 310 kcal
Prep Time : 15 minutes
Cook Time : 30 minutes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts approximately 3 medium breasts
  • 3 tablespoons olive oil
  • 1.5 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano Mexican oregano preferred
  • 2 cloves garlic minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red bell pepper sliced into ¼-inch strips
  • 1 green bell pepper sliced into ¼-inch strips
  • 1 yellow bell pepper sliced into ¼-inch strips (optional)
  • 1 medium yellow onion sliced into ¼-inch half-moons
  • 1 jalapeño seeded and thinly sliced (optional)
  • 8 flour or corn tortillas 6-inch diameter
  • Fresh cilantro, lime wedges, avocado slices, and sour cream for serving

Method
 

  1. In a medium bowl, whisk together olive oil, lime juice, cumin, chili powder, smoked paprika, oregano, minced garlic, salt, and pepper until fully incorporated.
  2. Butterfly each chicken breast horizontally to create pieces of even thickness (approximately ¾-inch thick). Alternatively, place each breast between plastic wrap and pound to even thickness.
  3. Place chicken in a large zip-top bag or shallow dish and pour ⅔ of the marinade over it, reserving the remaining ⅓ for vegetables. Massage to coat evenly, then seal and refrigerate for 30 minutes to 4 hours (optimal time: 2 hours).
  4. Position rack in upper middle position and heat oven to 425°F (220°C).
  5. In a large bowl, toss sliced bell peppers, onions, and jalapeño (if using) with the reserved marinade until evenly coated.
  6. Line your baking sheet with foil and lightly oil the surface. Remove chicken from marinade (discard used marinade) and place on one side of the sheet. Spread vegetables evenly on the other side, ensuring everything is in a single layer with minimal overlap.
  7. Place sheet pan in oven and bake for 15 minutes. Then rotate the pan 180° and continue baking until chicken reaches an internal temperature of 165°F (74°C) and vegetables show light charring at edges, approximately 5-10 minutes more.
  8. Remove from oven and tent loosely with foil. Allow chicken to rest for 5 minutes.
  9. Transfer chicken to cutting board and slice against the grain into ½-inch strips. Return to sheet pan and toss with vegetables to incorporate all flavors and juices.
  10. Serve with warm tortillas and accompaniments like fresh cilantro, lime wedges, avocado slices, and sour cream.

Note

  • For best results, ensure all chicken pieces are uniform thickness (¾-inch ideal) to guarantee even cooking.
  • Maintain at least ½-inch spacing between chicken pieces and vegetables to promote browning rather than steaming.
  • If vegetables aren't charring sufficiently, switch to broil for the final 2 minutes, watching carefully to prevent burning.
  • Cut chicken perpendicular to the visible muscle fibers (against the grain) for more tender bites.
  • The 5-minute rest allows proteins to reabsorb moisture that would otherwise be lost when cutting immediately.
  • Warm tortillas in a dry skillet for 20 seconds per side or wrap in foil and place in oven during the chicken's rest period.