Chicken Fajita Tray Bake

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A simple but delicious Mexican-style meal made all on one tray.

This colourful and delicious Chicken Fajita Tray Bake (or sheet-pan dinner) is one of my family’s favourites. It is one of mine, too, as it is made with simple, economical ingredients, and comes together quickly with only one tray to wash up! The dish includes chicken and veggies so there’s no real need for sides, either. Meals that can be prepared ahead of time – especially those that can be frozen, ready to thaw and cook later – are a lifesaver, making mealtimes extra easy on busy weeknights. I can spend 10 minutes prepping the chicken and veggies on the tray, then refrigerate for up to 48 hours, or even freeze for up to 2 months (see the details below).

The marinade keeps the chicken juicy and tender as it cooks (you’ll have to trust me when I say that there is no dry chicken in sight). Make sure you check the recipe notes to get the perfect level of caramelisation. I love keeping our fajitas simple with a squeeze of lime juice (a must!) and sour cream, but you can load this Chicken Fajita Tray Bake with any of your favourite toppings! I’ve provided suggestions below. Leftovers are fantastic the next day in wraps or served over rice.

How do I ensure beautifully caramelised chicken without a watery sauce?

Make sure the pan isn’t overcrowded – this prevents the chicken and vegetables from “steaming” and “sweating” – meaning they will release too much liquid – instead of getting golden and seared. Use two baking trays if required (one on the top rack of the oven and one on the bottom rack, swapping halfway through cooking). 

Can I use any colour capsicum (bell pepper) as the coloured types tend to be more expensive?

Yes. Different-coloured capsicums (bell peppers) can be more expensive, depending on the season, so use whichever colour you can get your hands on at the best price. It will still be absolutely delicious.

What are some other topping ideas for Chicken Fajita Tray Bake?

I love keeping these chicken fajitas simple with a squeeze of fresh lime, sour cream, jalapeños and fresh coriander (cilantro) but the options are endless. 

Try:

• Shredded cheese
• Refried beans
• Charred corn with feta cheese
• Salsa 
• Pico de Gallo
• Sriracha mayonnaise 
• Guacamole or sliced avocado
• Fresh pineapple pieces

Watch how to make Chicken Fajita Tray Bake

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Chicken Fajita Tray Bake

Author: Nicole

4.9 from 14 votes

“Now our go to fajita recipe. The kids LOVE IT. They’ve declared Saturday night fajita night now.”

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Chicken Fajita Tray Bake is a fast and easy weeknight dinner, filled with familiar Tex-Mex flavours that the whole family will love.

Prep 10 minutes mins

Cook 18 minutes mins

Total 28 minutes mins

Servings: 4

Ingredients

1x2x3x

• ▢ 500 g (1 lb) boneless, skinless chicken breast or thighs, sliced about 1 cm (½ inch) thick
• ▢ 1 red capsicum (bell pepper), finely sliced
• ▢ 1 yellow capsicum (bell pepper), finely sliced
• ▢ 2 red onions, cut into wedges
• ▢ 1 tsp freshly minced garlic
• ▢ 2 tsp sweet paprika
• ▢ 1 tsp ground cumin
• ▢ 1 tsp dried oregano
• ▢ 1 tsp onion powder
• ▢ 1½ tsp sea salt flakes
• ▢ 2 tbsp honey
• ▢ 3 tbsp olive oil

TO SERVE 

• ▢ 12 mini flour or corn tortillas, warmed
• ▢ 125 g (½ cup) sour cream
• ▢ Lime wedges
• ▢ 1 jalapeño, finely sliced (optional)
• ▢ ¼ bunch fresh coriander (cilantro), roughly chopped

Instructions

Cook Mode(keeps your screen active)

• Arrange the chicken and veggies on the tray – Preheat the oven to 220°C (425°F) (200°C/400°F fan). 
• Add the sliced chicken, red and yellow capsicum, red onion, garlic, paprika, cumin, dried oregano, onion powder, salt, honey and olive oil to a large baking tray. Use your hands to toss everything together well so that the chicken and vegetables are evenly coated (see note 1). 
• Bake – Bake for 18 minutes – tossing the chicken halfway through cooking time – or until the chicken is cooked through and browned. 
• Serve – Serve with warmed tortillas, topped with sour cream, lime juice, sliced jalapeños (if using) and roughly chopped coriander. 

Nutrition information

Nutrition Facts

Chicken Fajita Tray Bake

Amount per Serving

Calories

559

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

14

g

Cholesterol

 

98

mg

33

%

Sodium

 

1440

mg

63

%

Potassium

 

826

mg

24

%

Carbohydrates

 

46

g

15

%

Fiber

 

4

g

17

%

Sugar

 

18

g

20

%

Protein

 

33

g

66

%

Vitamin A

 

1811

IU

36

%

Vitamin C

 

99

mg

120

%

Calcium

 

142

mg

14

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Make sure the pan isn’t overcrowded – this prevents the chicken and vegetables from “steaming” instead of getting golden and seared. Use two baking trays if required (one on the top rack of the oven and one on the bottom rack, swapping halfway through cooking).

Make Ahead

These chicken fajitas are the perfect recipe to prep ahead of time! Arrange the uncooked marinated chicken and vegetables on a baking tray (follow step 2 of the recipe) and refrigerate, covered, for up to 48 hours or freeze for up to 2 months. Thaw completely in the fridge prior to cooking as per the recipe.

 Leftovers

Chicken fajitas reheat well, perfect for a quick dinner or lunch! Refrigerate in an airtight container for up to 2 days. Reheat and serve in wraps or with rice. Once cooked, the fajitas are not suitable to freeze.

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Course chicken, dinner, entrée, Main Course, quick and easy

Cuisine Mexican, Tex-Mex