Let Me Tell You About This Fajita Bake (aka My Secret Weapon)

So, you know those days when you open the fridge and it's like a half-eaten yogurt, a limp bell pepper, and a prayer? That was basically the origin of this Clean Chicken Fajita Bake. I threw it together one night when my oldest had soccer, my youngest was in full-on meltdown mode, and, honestly, all I wanted was something that didn't involve another pan to wash. This recipe is my "let's not make life harder than it already is" dinner. Plus, it's a sneaky way to get everyone to eat more veggies (except my husband, who will still try to pick out the onions... bless him).

Why You'll Love This (Or At Least Not Dread It)

I make this when I want dinner to taste like real food but also need to answer three emails while it's in the oven. My family actually cheers for this one (I mean, not literally, but there's less grumbling). It’s perfect if you don’t want to stand over a skillet for twenty minutes, flipping chicken and worrying you'll set off the smoke alarm. Also, you can play "what's lurking in my crisper drawer" because half the time, I switch out the peppers for whatever isn’t wilted. (And let's be real: sometimes I just buy the pre-cut stuff if it’s on sale. No shame.)

What You'll Need (And What You Can Get Away With Swapping)

3 chicken breasts (or thighs if you like it juicier; sometimes I use leftover rotisserie chicken, just add it later)
3 bell peppers, any color. Orange ones go a bit sweet, but it's all good. I once used a poblano and, well, it was interesting.
1 large onion, sliced (red onions look pretty, but yellow does the job. My grandmother always insisted on Vidalia onions, but honestly, any version works fine.)
2 tablespoon olive oil (avocado oil if you’re feeling fancy, or whatever’s not running low)
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika (if you have it; regular is fine)
½ teaspoon garlic powder
½ teaspoon salt, more to taste
½ teaspoon pepper
Juice of 1 lime (or, okay, a splash of bottled if that's what you've got)
Handful of chopped cilantro (optional, unless you're one of those people who think it tastes like soap)
Cheese, shredded, for serving (optional—sometimes I skip it to keep things "clean" but let's not kid ourselves, cheese is magic)

How I Actually Make It (With a Few Honest Steps)

Preheat your oven to 400℉ (200℃). Or just crank it up while you chop. I sometimes forget and have to wait, but the world doesn't end.
Slice chicken into thin strips. If you forgot to thaw the chicken, run it under cold water for a bit, or, you know, hack at it frozen and hope for the best (not recommended, but I've been there).
Throw the chicken, peppers, and onions into a giant bowl. Add the oil, spices, salt, pepper, and lime juice. Toss with your hands (messy, yes, but it’s faster than any spoon).
Dump everything into a big casserole dish or any roasting pan you have. It’ll look a bit messy at this stage—don’t worry, it always does. Spread it out so it cooks evenly.
Bake for about 25-30 minutes. At the halfway mark, I usually give everything a stir (and sneak a taste of a pepper). Chicken should be cooked through, juices run clear, all that. If you want some crispy bits, broil it for 2-3 mins at the end but keep an eye on it. Burnt peppers, not so tasty.
Sprinkle with cilantro and cheese (if using) right after it comes out. Let it sit for a couple of minutes. Or don’t—you’re probably hungry.

Notes from My (Sometimes Messy) Kitchen

If you use pre-cooked chicken, add it only for the last 10 minutes—otherwise it dries out like nobody’s business. Learned that the hard way.
Some nights I skip the lime because I, uh, forgot to buy any, and it’s still great. Don’t stress.
You can up the veggies and cut the chicken back for a lighter meal. I sometimes toss in zucchini or mushrooms, especially if they're looking a bit sad.

Some Variations (And One Misadventure)

I tried adding black beans once—good idea in theory, but they sort of turned to mush. Maybe stir them in at the end instead?
If you want it spicier, swap half the bell pepper for a jalapeño or two. Or toss in some chipotle powder, which is what I do when my husband isn't looking.
For a dairy-free version, just skip the cheese (but sprinkle some nutritional yeast if you're into that sort of thing).

Tools I Use (And How I Improvise)

I usually grab my trusty 9x13-inch Pyrex, but honestly, any big oven-proof dish works. One time I used a rimmed baking sheet—turns out, things cooked a bit faster (and the edges got extra crispy). If you don’t have a big enough dish, do two smaller ones. I’ve even done this in a disposable foil pan when taking it to a neighbor, and it was just fine.

Clean Chicken Fajita Bake for a One-Dish Dinner Solution

How to Store It (If You Even Have Leftovers)

Toss leftovers in an airtight container in the fridge. They’ll last about 3 days, though honestly, in my house they never last more than a day! I think it tastes even better the next day, especially tucked into a tortilla for lunch (or cold, standing at the fridge—no judgment).

How I Like to Serve It

We go full DIY here: set out tortillas (corn or flour, whatever’s on hand), guacamole, maybe some salsa. Sometimes I do a quick side of rice or just throw a bag of salad on the table if I'm feeling like a proper grown-up. My kids love loading up their own wraps—sometimes with more cheese than chicken, which, fair.

Stuff I've Learned (aka Pro Tips From My Trials and Errors)

Don’t rush the marinating step. Actually, I find it works better if you let the chicken sit with the spices for 10-15 mins before baking—just enough time to tidy up or, let’s be honest, scroll through TikTok.
If the pan is too crowded, things steam instead of roast. I once tried cramming everything in and ended up with a soupy mess (still tasty, just not the crispy bits I love).
Watch the broiler like a hawk. I’ve turned my peppers into charcoal more times than I care to admit.

Questions People Actually Ask Me

Can I make this ahead? Oh, for sure. You can chop everything and toss it with oil and spices; just cover and park it in the fridge for a day. Makes dinner super easy—just dump and bake.
Is this actually "clean" eating? Well, I think so. No weird stuff, just real ingredients. But I’m not a nutritionist, so take it with a grain of salt (or, you know, literally add salt).
Can I freeze it? Mmm, yes and no. The veggies can get a bit mushy but it’s still edible. I’ve done it in a pinch—just reheat in the oven if you want the texture less sad.
What about veggie or vegan? Totally! Use tofu—press it first, then treat just like the chicken. Or all veggies and maybe some beans (added at the end, as I learned!).
Where do you get your spices? I order bulk from Penzeys—they’re amazing. Or just grab whatever’s on sale at the grocery store; it's all good.
Any recs for tortillas? I like to warm mine over a gas burner for a little char, but store-bought is fine (sometimes I try to make my own, but that’s a saga for another day). If you want gluten-free, Siete’s almond flour tortillas are actually pretty good.

And just to go off-script for a second: One time I tried to double this recipe for a family gathering, but forgot to get a big enough dish. Ended up using two mismatched pans—my aunt still teases me about it, and now it's a running joke. Moral of the story? The pan doesn’t matter half as much as the company you share dinner with.

Clean Chicken Fajita Bake for a One-Dish Dinner Solution