Baked Chicken Fajita Traybake

If you want a quick dinner with minimal washing up, a traybake can be hard to beat. Everything cooks together in one tray, flavours develop in the oven and prep is straightforward.

This baked chicken fajita traybake brings together chicken, peppers, onions and warming spices for an easy meal that works well on busy evenings. It is colourful, satisfying and easy to adapt depending on what you have at home.

Serve it in wraps, over rice, with salad or on its own for a simple high-protein dinner.

Why this recipe works

This recipe is useful because it keeps cooking simple without sacrificing flavour.

Roasting the vegetables adds sweetness, while the chicken absorbs the fajita seasoning as it cooks. Because everything is baked together, you save time on both cooking and cleaning.

It also works well for leftovers, making it a practical option for meal prep or next-day lunches.

Ingredients

Serves 4

• 500g chicken breast or thigh, sliced
• 3 bell peppers, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic granules
• 1 teaspoon onion granules
• 1 teaspoon oregano
• ½ teaspoon chilli powder (optional)
• Salt and black pepper to taste

To serve (optional)

• wraps or tortillas
• rice
• lettuce
• Greek yoghurt
• avocado
• salsa
• grated cheese

Method

1. Heat the oven

Preheat your oven to 200°C (180°C fan).

2. Prepare the tray

Add the sliced chicken, peppers and onion to a large baking tray.

Drizzle over the olive oil and lime juice. Add the spices, salt and pepper, then mix well so everything is evenly coated.

3. Bake

Spread everything out into an even layer.

Bake for 25 to 30 minutes, turning once halfway through, until the chicken is cooked through and the vegetables are softened with lightly charred edges.

4. Serve

Serve immediately in wraps, over rice or with salad.

Add toppings such as yoghurt, avocado or salsa if you like.

Easy swaps and variations

Chicken thigh can be used instead of breast if you prefer a juicier result.

You can add courgette, mushrooms or cherry tomatoes for extra vegetables.

For a lower-carb option, serve with salad or cauliflower rice instead of wraps.

If cooking for children or anyone sensitive to spice, simply leave out the chilli powder.

Meal prep and storage

Allow leftovers to cool, then store in an airtight container in the fridge for up to three days.

Reheat thoroughly before serving.

This recipe also works well cold in a lunchbox with salad or wraps.

Can this support weight loss goals?

Meals built around lean protein and vegetables can help with fullness and make balanced eating easier.

Portion size and what you serve it with still matter, but this can be a helpful alternative to higher-calorie takeaway options.

FAQ

Can I make this ahead of time?

Yes. You can slice the ingredients and mix the seasoning earlier in the day, then bake when needed.

Do I need to marinate the chicken?

No. It is not essential, though leaving it in the seasoning for 30 minutes can add more flavour.

Can I freeze it?

Yes. Freeze once cooked and cooled, then defrost fully before reheating.

Is chicken breast or thigh better?

Both work well. Breast is leaner, while thigh is usually juicier.

A simple dinner worth repeating

This baked chicken fajita traybake is easy to make, full of flavour and practical for real life.

When a recipe is quick, flexible and satisfying, it is far more likely to become one you use again.

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