Meals that can be cooked in one dish or pan are my favorite! They are always easy to put together and the clean up is minimal. This Baked Chicken Fajita recipe is just that, simple to put together, clean up is a snap and they taste amazing for a fun fiesta night at home with the family. Make this dish your own by adding your favorite toppings like avocado, guacamole, cilantro, green onion, pico de gallo, salsa and what ever else floats your boat!
I have a bunch of one pan dinners and even breakfast recipes that are just as simple, if not more simple than this recipe. Here are my top 3 that I make most often. But, be sure to use the “search” function on the home page to find a ton more!
- One Pan Chicken Dinner
- Fire Roasted Tomato Basil Chicken
- Breakfast Frittata with Bacon and Goat Cheese
Another way I cook up one pan meals is usually at the end of the week when there are random leftovers in the refrigerator. I will grab the leftovers out of the fridge and make a quick hash. All you do is heat a pan on the stove with ghee or coconut oil and add your leftovers of choice. I first start with a protein. Any leftover chicken, steak, ground beef or fish I have I will chop into small pieces and add to the pan to reheat. Next, if I have any leftover starches like potatoes or sweet potatoes I will add that. I save any leftover vegetables for last because they will take the least amount of time to reheat. My favorite vegetables to add to hash is any greens like kale or spinach, leftover roasted vegetables like carrots and brussel sprouts or even raw vegetables like asparagus and grape tomatoes. If I am making a breakfast hash, I will even throw in a couple eggs. It really is as simple as it sounds and you can make them completely individualized to your liking. And the best part, only one pan to wash!
So the next time you aren’t in the mood for much cooking, kitchen clean up or have leftovers to use up make a one pan meal or hash! This Baked Chicken Fajita is great for taco Tuesday, breakfast hashes are great for weekends, and any one pan dinner is great for busy nights!
- 2 lbs boneless skinless chicken breast
- 1 green pepper, seeds removed and thinly sliced
- 1 red pepper, seeds removed and thinly sliced
- 1 small red onion, skin removed and thinly sliced
- 1 16 oz jar Frontera Tomatillo Salsa
- juice of 2 limes
- 4 tsp chili powder
- 2 tsp cumin
- 1 tsp garlic salt
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp dried oregano
- ¼ tsp cayenne pepper
- optional: tortilla, avocado, green onion, cilantro, guacamole, etc.
- Preheat oven to 350 degrees and place the chicken breast in a 9x13 baking dish. Set aside.
- In a small bowl, combined the seasonings: chili powder, cumin, garlic salt, onion powder, sea salt, dried oregano and cayenne pepper and mix well. Using half the seasoning mix, season the chicken breasts.
- Add the sliced peppers and onion on top of the seasoned chicken breasts. Add the lime juice evenly over the vegetables. Evenly sprinkle the remainder of the seasoning mixture over the vegetables.
- Pour the jar of Frontera Tomatillo Salsa evenly throughout the entire pan.
- Cover with tinfoil and bake for 45 minutes. Remove the tinfoil and bake for an additional 15 minutes.
- Remove chicken from pan and either chop or shred, place on top of your favorite tortilla, add the fajita vegetables, toppings of choice and enjoy!