Chicken · Healthy · Main Dish

Baked Lemon Chicken Fajitas

So, you know those people who get annoyingly excited about things that any sane person wouldn’t even blink twice at? You know, the ones who see a puppy and immediately start jumping up and down as if that is the first dog to ever grace their presence?


Well, hi. I’m Jillian and I’m that annoying, overly-excited person who can’t contain their excitement and whose boyfriend (who I’ll refer to as Bub) has to constantly calm me down.

Okay, that’s dramatic (or is it totally my reality and I just am not willing to admit it?). Let’s rewind four years to the day I discovered that my favorite macaron place (looking at you, ‘Lette) was adjacent to my favorite clothing store. You guys, I cried. I’m not joking. I suddenly became so flooded with happiness that I actually had a tear slide down my face.

Okay, I know what you’re thinking. Really? Tears for cookies and cute sunflower dresses? Does that really warrant that kind of emotion? Well, yes. To me, that most definitely warrants tears. But hey, at least they are happy tears, right?

So, here we are. My first blog post and I am OVERLY excited. And, what better way to start my blog off than with some killer lemon chicken fajitas?!

One sheet pan. Easy clean up. And a definite crowd-pleaser. YES PLEASE.


Baked Lemon Chicken Fajitas

  • Servings: 4
  • Difficulty: Easy
  • Print

These baked chicken fajitas make eating healthy a whole lot more enjoyable! They are easy to prepare, baked in the oven, and use fresh ingredients!


1 & 1/2 lbs bonelss skinless chicken breasts, sliced into 1/2 inch strips

3 medium bell peppers (I use red, yellow, & green), sliced thinly

1 medium onion, sliced thinly

3 tablespoons olive oil

3 tablespoons lemon juice

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon salt (or more to taste)

¼ teaspoon red pepper flakes (optional)


1). In a small bowl, mix together seasonings. Set aside.

2). In a large resealable bag, combine chicken, oil, lemon juice, and seasonings. Close bag and shake around until the mixture is evenly dispersed. Marinate in the refrigerator for 1-2 hours.

3). Once marinated, preheat oven to 400°F. Line a large (or extra-large) baking sheet with parchment paper or foil (if using foil, spray with non-stick cooking oil). Spread the chicken and vegetables evenly onto the baking sheet (it’s OK if they overlap). Then toss everything together to help evenly distribute the marinade. Sprinkle with additional salt (if desired).

4). Bake for 20-22 minutes or until chicken is thoroughly cooked and vegetables are tender.

Additional notes:

-My chicken comes out perfectly after 20 minutes of baking. But, all ovens are different so bake accordingly. Just be sure to not overbake, otherwise you’ll end up with sad, dry chicken (and we don’t want that!).

-I always marinate the vegetables and chicken together. I feel this helps ensure that everything is evenly coated in the fajita seasoning. However, if you do not want to combine them together, feel free to marinate the chicken separately.


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