A simple but delicious Mexican-style meal made all on one tray.
This colourful and delicious Chicken Fajita Tray Bake 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 Chicken Fajitas simple with a squeeze of fresh lime, sour cream, jalapeños and fresh coriander 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
What are some other easy Mexican/Tex-Mex meals?
If you enjoyed Chicken Fajita Tray Bake, I think you’ll love:
Chicken Burrito Bowls
Beef Burrito Bowls
Quick Mexican Beef Rice Bowls
One-pan Cheesy Beef Enchiladas
Taco Bowl
Chicken Fajita Tray Bake
Chicken Fajita Tray Bake is a fast and easy weeknight dinner, filled with familiar Mexican/Tex-Mex flavours that the whole family will love.
- Total Time: 28 mins
- Yield: 4 1x
Ingredients
- 500 g (1 lb 2 oz) 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
- ½ cup (125 g) sour cream
- Lime wedges
- 1 jalapeño, finely sliced (optional)
- ¼ bunch fresh coriander (cilantro), roughly chopped
Instructions
- 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 for 18 minutes – tossing the chicken half through cooking time – or until the chicken is cooked through and browned.
- Serve with warmed tortillas, topped with sour cream, lime juice, sliced jalapeños (if using) and roughly chopped coriander.
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.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Chicken, Quick and Easy
- Method: Tray Bake
- Cuisine: Mexican, Tex-Mex
mel says:
Loved how simple this was and was really tasty and served with the avocado dip from your black bean burritos. There was SO much liquid in the pan after cooking for me though so not sure what happened there? would it have been the type of pan used? Will make again as was so yum and little effort!
Nicole says:
I am so glad you enjoyed it Mel! We absolutely LOVE this recipe too! Love the combo of the avocado dip too – yum! The capsicums/peppers do release a lot of liquid so ideally the more spaced out all the ingredients are, the better! I tend to use two trays and swap them halfway through cooking. It stops the ingredients “sweating” and creates more of a caramelisation. I hope that helps, thank you so much for taking your time to write and rate the recipe! x
jessicasmith says:
These were so simple to prep in the morning for my partner to pop in the oven that evening. So much flavour for something so incredibly easy. Definitely added to the dinner rotation!
Zoe Elcock says:
This a winner! The best fajita flavours I have found when making from scratch . We are currently mid kitchen renovation so don’t have my oven but have discovered this cooks brilliantly in the air fryer!
Jade says:
Yummy flavours and easy to throw together with little hassle! I used various veggies to bulk it out. I did get some liquid however was easy to drain away! Will definitely cook this again!
Darl says:
Love this recipe. I’ve made it several times.
Nicole says:
This makes me so happy to hear – Thanks so much for taking the time to write! Nic x
Gai Forrest says:
This was such an easy and tasty dinner, we love Mexican and sometimes all the sides can get a bit fiddly but this dish just wowed us, our sides were guacamole and sour cream in a tortilla . Magnificent!
Sharon says:
This is such a tasty and easy to cook receipe. I have made it a few times already and it’s a favourite with my family.
Mary Sophy says:
I made these fajitas for dinner last night and it was a hit! Everyone cleaned their plate and some went back for seconds. I used green bell peppers and Vidalia onions. This will definitely be on the repeat list!
Kate says:
Such a great recipe. Easy and delicious
Karen says:
This is one of the nicest chicken fajitas i have tasted . We have this in a bowl with cous cous and tortillas very nice thank you .
Emily says:
Just tried this tonight and wow! Yet another one of your recipes that is simple to make and absolutely delicious! I paired it with cheese, guacamole, sour cream, black beans, lime and coriander in tortillas because I like to go a little extra 😭, but it absolutely didn’t need all of that as the chicken fajita bake is so yummy on its own!
Janice pringle says:
My husband hate fajitas normally , but absolutely loves your recipe , mainly because it’s not spicy, very very tasty , thank you
Nicole says:
Hi Janice, that is so lovely to hear! Nic x