One Pan Fajitas

Makes 7 servings, 1 cup per serving

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  • 1 pound boneless, skinless chicken breasts
  • 3 bell peppers, medium
  • 1 onion, medium
  • ¼ cup oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Pinch chili pepper flakes (optional)


  1. Preheat oven to 400°F.
  2. Wash your hands well with soap and hot water.
  3. Line a baking pan with aluminum foil and coat with cooking spray.
  4. Slice or filet the chicken breast in half lengthwise. Cut into 1/4-inch wide strips and place on baking pan.
  5. Wash hands well with soap and hot water after handling raw chicken.
  6. Sanitize cutting board and knife used to slice chicken.
  7. Wash bell pepper and cut into thin strips.
  8. Peel onion and cut into thin strips.
  9. Add bell pepper and onion strips to the baking pan.
  10. Drizzle oil over chicken and vegetables.
  11. Mix together spices and sprinkle over chicken and vegetables and toss to coat evenly with seasoning. Spread chicken and vegetables on baking pan in a single layer.
  12. Bake 25 minutes until chicken is fully cooked.
  13. Serve with flour tortillas and your favorite fajita fixings.
  14. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.