Fajita Chicken & Veggie Bake

To get Maria Makes updates delivered to your inbox, subscribe via email here.


What do you get when you throw a TON of veggies, some chicken, a bunch of seasoning, and some lime juice in the oven together?  A CHICKEN FAJITA PARTY.  

This past week for lunches, I new I wanted something with a ton of veggies, but I was a little sick of salads -- so I made one of my favorites!  Fajita Chicken & Veggie Bake!

You can eat a big bowl of it by itself, use it to top a salad, OR wrap it up in tortillas or lettuce wraps.  I suggest some salsa and avocado to put it over the top.  Muy delicioso, people.

Fajita Chicken & Veggie Bake

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]



1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces

4 roma tomatoes, chopped

2 small-medium zucchini, chopped

2 green bell peppers, sliced

1 red bell pepper, sliced

1 red onion, sliced

1 broccoli crown, chopped

Fajita Seasoning:

3 Tbsp olive oil

Juice of 1 lime

1 Tbsp chili powder

1 Tbsp cumin

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp salt

1/2 tsp black pepper



  1. Preheat oven to 400 degrees.
  2. Chop all of your veggies as noted above.  Cut chicken into bite sized pieces and place all in a large bowl.
  3. In a small bowl, combine fajita seasoning ingredients as noted above.  Combine to make a seasoning sauce and pour it over the chicken and veggies.  Combine well so all pieces are coated.
  4. Divide mixture between 2 cookie sheets and bake for 10 minutes. 
  5. Stir / flip, and bake for another 10 minutes, broiling for the final 2-5 to get a bit of char on the fajita mix.
  6. Serve with your favorite fajita toppings!  I love avocado and salsa.

Print Friendly and PDF