This colourful and delicious Chicken Fajita Tray Bake is one of my family’s favourites. It is one of mine, too, as it is made with simple, economical ingredients, and comes together quickly with only one tray to wash up! The dish includes chicken and veggies so there’s no real need for sides, either. Meals that can be prepared ahead of time – especially those that can be frozen, ready to thaw and cook later – are a lifesaver, making mealtimes extra easy on busy weeknights. I can spend 10 minutes prepping the chicken and veggies on the tray, then refrigerate for up to 48 hours, or even freeze for up to 2 months (see the details below). The marinade keeps the chicken juicy and tender as it cooks (you’ll have to trust me when I say that there is no dry chicken in sight). Make sure you check the recipe notes to get the perfect level of caramelisation. I love keeping our fajitas simple with a squeeze of lime juice (a must!) and sour cream, but you can load this Chicken Fajita Tray Bake with any of your favourite toppings! I’ve provided suggestions below. Leftovers are fantastic the next day in wraps or served over rice.
How do I ensure beautifully caramelised chicken without a watery sauce?
Make sure the pan isn’t overcrowded – this prevents the chicken and vegetables from “steaming” and “sweating” – meaning they will release too much liquid – instead of getting golden and seared. Use two baking trays if required (one on the top rack of the oven and one on the bottom rack, swapping halfway through cooking).
Can I use any colour capsicum (bell pepper) as the coloured types tend to be more expensive?
Yes. Different-coloured capsicums (bell peppers) can be more expensive, depending on the season, so use whichever colour you can get your hands on at the best price. It will still be absolutely delicious.
What are some other topping ideas for Chicken Fajita Tray Bake?
I love keeping Chicken Fajitas simple with a squeeze of fresh lime, sour cream, jalapeños and fresh coriander but the options are endless.
try:
Shredded cheese Refried beans Charred corn with feta cheese Salsa Pico de Gallo Sriracha mayonnaise Guacamole or sliced avocado Fresh pineapple pieces
Watch how to make Chicken Fajita Tray Bake
What are some other easy Mexican/Tex-Mex meals?
If you enjoyed Chicken Fajita Tray Bake, I think you’ll love: Chicken Burrito BowlsBeef Burrito BowlsQuick Mexican Beef Rice BowlsOne-pan Cheesy Beef EnchiladasTaco Bowl 4.9 from 10 reviews
12 mini flour or corn tortillas, warmed ½ cup (125 g) sour cream Lime wedges 1 jalapeño, finely sliced (optional) ¼ bunch fresh coriander (cilantro), roughly chopped
Make ahead
These chicken fajitas are the perfect recipe to prep ahead of time! Arrange the uncooked marinated chicken and vegetables on a baking tray (follow step 2 of the recipe) and refrigerate, covered, for up to 48 hours or freeze for up to 2 months. Thaw completely in the fridge prior to cooking as per the recipe.
Leftovers
Chicken fajitas reheat well, perfect for a quick dinner or lunch! Refrigerate in an airtight container for up to 2 days. Reheat and serve in wraps or with rice. Once cooked, the fajitas are not suitable to freeze.
