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Honey Lime Baked Chicken Fajitas

Tangy honey-lime baked chicken fajitas with bell peppers and onions ready in about 35 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1.5 lb chicken breast trimmed and sliced into thin strips
  • 3 bell peppers any color, sliced
  • 1 small red onion sliced
  • 3 tbsp olive oil
  • 2 tbsp lime juice juice of 1 lime (approx. 2 tablespoons)
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 0.5-1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.75 tsp dried oregano
  • 0.5 tsp black pepper ground
  • 0.5 tsp sea salt or to taste
  • 0.25 tsp cayenne pepper optional

Instructions

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with foil or parchment for easy cleanup.
  • Trim and slice 1.5 lb chicken breasts into thin strips and slice 3 bell peppers and 1 small red onion into thin strips.
  • In a large mixing bowl combine 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp garlic powder, 2 tsp chili powder, 0.5–1 tsp smoked paprika, 1 tsp ground cumin, 3/4 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp sea salt, and 1/4 tsp cayenne (optional); whisk to make the marinade.
  • Add the sliced chicken, peppers, and onion to the bowl and toss thoroughly to coat everything evenly in the marinade.
  • Spread the chicken and vegetables in a single layer on the prepared baking sheet, minimizing overlap so pieces cook evenly.
  • Bake for about 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
  • If desired, warm tortillas wrapped in foil in the oven during the last few minutes of cooking.
  • Remove from the oven and let rest about 5 minutes; blot any excess liquid from the pan with a paper towel if needed, then serve with preferred toppings.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • Tongs or spatula

Notes

  • Use an instant-read thermometer to ensure chicken reaches 165°F.
  • Space pieces on the pan to avoid overlapping for best browning.
  • Wrap tortillas in foil and heat in the oven during the final minutes.
  • Adjust salt and cayenne to taste.
  • Use a large baking sheet or divide onto two pans if needed.