The Best One-Pan Chicken Fajitas

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A flavorful, no-wash recipe with tender chicken, bell peppers, and onions, served over warm tortillas. This Mexican-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, bell peppers, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

4 (6 oz each) chicken breasts
2 (julienned) bell peppers
1 (thinly sliced) onions
2 tbsp olive oil
2 (minced) garlic cloves
1 tbsp lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
8 (whole wheat or flour) tortillas
1/4 cup (for garnish) sour cream
1/4 cup (chopped) fresh cilantro

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Instructions

Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place chicken breasts on the sheet and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp cumin, and 1 tsp chili powder.
Step 2: In the same baking sheet, add 2 julienned bell peppers and 1 thinly sliced onion. Drizzle with 2 tbsp olive oil and 1 tbsp lime juice. Toss to coat.
Step 3: Bake for 25-30 minutes until the chicken is fully cooked and the vegetables are tender. Meanwhile, warm 8 tortillas in a dry skillet over medium heat for 1-2 minutes per side.
Step 4: Serve the chicken and vegetables in warmed tortillas, garnished with 1/4 cup sour cream and 1/4 cup chopped cilantro.