These baked chicken tender fajitas are made with chicken tenderloins, spices, onions, and peppers! It’s a complete and healthy meal that everyone will enjoy!
I like to serve this with warm tortillas, guacamole, and instant pot cilantro lime rice.
I recently made baked shrimp and asparagus and was immediately inspired to make another sheet pan dinner with chicken! And I’m so glad I did because these chicken tender fajitas are incredibly delicious, healthy, and super easy to make. More chicken tender recipes you might enjoy are these hot honey chicken tenders and air fryer chicken tenders.
INGREDIENTS YOU’LL NEED
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Chicken Tenderloins – I highly recommend using chicken tenderloins; they cook very quickly and are super juicy, and don’t dry out in the oven. Just make sure to take them out of the fridge at least 30 minutes before cooking so it cooks evenly.
- Spices – I used a combination of garlic powder, cayenne pepper, onion powder, chili powder, paprika, cumin, and oregano but feel free to use store-bought fajita seasoning.
- Olive Oil – Any type of oil will work.
- Peppers – Any color will work.
- Onions – Although I used two large yellow onions, you can use red or white.
- Lime – Adds so much flavor!
- Tortillas – Completely optional!
TOP TIPS
- I highly recommend using chicken tenderloins, but if you want to use chicken breasts, make sure not to overcook them.
- The second the chicken tenders and peppers come out of the oven, check for seasoning and add more salt if needed. I always recommend adding 1 teaspoon of salt for every pound of meat.
- Serve with sour cream, cheese, hot sauce, refried beans, or the toppings of your choice!
- I recommend heating your tortillas on the stovetop or in the microwave for a few seconds.
- Feel free to add a tablespoon of brown sugar to balance the spices.
HOW LONG DO I BAKE IT FOR?
You’ll want to bake the onions and peppers at 400 degrees for 20 minutes, then remove it from the oven, add the chicken tenders and cook for 12-14 minutes. The peppers take a lot longer to cook than the chicken!
STORAGE
I love these leftovers because you can make quesadillas or sandwiches the following day with leftover chicken and peppers. Allow the leftovers to cool completely then transfer them to an air-tight container and refrigerate for up to 3 days. Simply reheat in the microwave, oven, or air fryer until heated through.
Tried these baked chicken tender fajitas? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Baked Chicken Tender Fajitas
Ingredients
- 1 lb chicken tenders
- 2 large onions cut into rings
- 3 bell peppers sliced into strips
- 2 tablespoons olive oil
- 1 lime juiced
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoons Kosher salt or to taste
- warm tortillas
Instructions
- Preheat your oven to 400 degrees F. and line a baking sheet with aluminum foil.
- In a small bowl, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder, cayenne pepper, and salt. Mix until well combined.
- Coat the chicken tenderloins with one tablespoon of olive oil, half of the spice blend, and 2 teaspoons of lime juice. Set it aside.
- Coat the peppers and onions with remaining olive oil, remaining spices, and remaining lime juice. Toss to combine and place them on the baking sheet and bake for 20 minutes.
- Once the 20 minutes are up, remove the baking sheet from the oven and place the chicken tenderloins on top of the onions and peppers. Bake for 12-14 minutes or until the chicken is fully cooked through.
- Serve with warm tortillas and enjoy!
Notes
- I highly recommend using chicken tenderloins, but if you want to use chicken breasts, make sure not to overcook them.
- The second the chicken tenders and peppers come out of the oven, check for seasoning and add more salt if needed. I always recommend adding 1 teaspoon of salt for every pound of meat.
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