Easy Baked Chicken Fajitas

Simple, hands-off baked chicken fajitas with peppers, onions, and melted cheddar.

Prep Time 15

Cook Time 25

Total Time 40

Servings 8 servings

2 lb boneless skinless chicken breasts about 3–4 breasts
1 tbsp taco or fajita seasoning store-bought or homemade; gluten-free option
1.5 cups sweet bell peppers, sliced about 1½ peppers or a combination of green, red, orange, yellow
1 medium sweet yellow onion sliced
8 oz sharp cheddar cheese shredded
1 tbsp cilantro chopped, for garnish (optional)

Preheat the oven to 375°F (190°C).
Place the chicken breasts flat in a baking dish so they are not touching.
Sprinkle 1 tablespoon of taco or fajita seasoning evenly over the chicken breasts.
Toss the sliced bell peppers and sliced yellow onion in a bowl, then spread them evenly over and around the chicken in the dish.
Sprinkle the 8 ounces of shredded sharp cheddar evenly over the peppers and onions.
Bake on the middle oven rack for 30–40 minutes, or until the chicken reaches a minimum internal temperature of 165°F (74°C).
Remove from the oven, garnish with chopped cilantro if using, and serve hot over rice, cauliflower rice, greens, or in tortillas.

To cook faster, use thin-cut chicken breasts or slice breasts into strips.
For less-crispy, more-melted cheese, add cheese 5–8 minutes before the end of baking.
There is no need to cover the dish; covering will increase cooking time.
Garnish options include chopped cilantro, sour cream, guacamole, or pico de gallo.