Fajita Tray Bake with Chicken and Peppers | CookOS

Fajita Tray Bake

Name: Fajita Tray Bake with Chicken and Peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 medium red onion, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1.5 lbs boneless, skinless chicken breasts, sliced into strips; 1.5 tbsp garlic powder; 1 tbsp paprika; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper; 2 tbsp olive oil; 2 cups shredded Mexican cheese blend; 8 small flour tortillas, for serving; 1/2 cup fajita sauce or chipotle crema, for serving; 2 tbsp fresh cilantro, chopped for garnish

A 30-minute fajita tray bake combines sliced chicken, tri-color bell peppers, and onions seasoned with cumin and paprika, then finished with melted cheese for an easy weeknight Tex-Mex dinner.

🌍Tex-Mex 🏷️Fajita tray bake 🏷️Chicken fajitas 🏷️Sheet pan dinner 🏷️Chicken Bell peppers

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by iramsfoodstory

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Ingredients

1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1.5 lbs boneless, skinless chicken breasts, sliced into strips
1.5 tbsp garlic powder
1 tbsp paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 tbsp olive oil
2 cups shredded Mexican cheese blend
8 small flour tortillas, for serving
1/2 cup fajita sauce or chipotle crema, for servingoptional
2 tbsp fresh cilantro, chopped for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large baking dish, layer the sliced red onion, red, yellow, and green bell peppers, and the sliced chicken.
3
In a small bowl, combine the garlic powder, paprika, ground cumin, salt, black pepper, and cayenne pepper. Mix well.
4
Sprinkle the spice mixture evenly over the chicken and vegetables in the baking dish.
5
Drizzle with olive oil, then use tongs to toss everything together until well-coated.
6
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7
Carefully remove the dish from the oven and sprinkle generously with the shredded cheese.
8
Return to the oven and bake for an additional 3-5 minutes, or until the cheese is fully melted and bubbly.
9
Serve the cheesy chicken and vegetable mixture in warm flour tortillas, drizzled with fajita sauce and garnished with fresh cilantro if desired.

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Tips & Notes

Pro tips

Slice chicken breasts into even strips (about 1/4-inch thick) to ensure uniform cooking across the 30-minute window.
Toss vegetables and chicken with oil before seasoning to help spices adhere evenly and prevent sticking to the pan.
Add cheese during the last 5 minutes of baking so it melts without browning too heavily.
Use a high-sided sheet pan or large baking dish to contain juices and prevent spillover in the oven.

Substitutions

Boneless, skinless chicken thighs → chicken breasts (thighs stay juicier but require 5 extra minutes)
Bell peppers (any color) → poblano peppers or anaheim peppers (slightly spicier, earthier flavor)
Red onion → yellow onion (milder taste, similar texture)
Monterey Jack cheese → cotija or queso fresco (crumbly texture, tangier finish)

Storage & make-ahead

Store leftovers covered in the fridge for up to 3 days; reheat gently in a 350°F oven for 10 minutes or microwave in 30-second intervals to avoid drying out the chicken.