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This Fajita Parchment-Baked Chicken is a foolproof, juicy, and flavorful meal with minimal cleanup! Chicken breasts are seasoned with bold fajita spices, layered with bell peppers and onions, then baked to perfection in parchment paper packets.
Ingredients
For the Chicken & Veggies:
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 tbsp olive oil
- Juice of 1 lime
For the Fajita Seasoning:
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
For Garnishing & Serving:
- Fresh cilantro, chopped
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Lime wedges
- Warm tortillas (or serve with cauliflower rice for keto)
Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C).
- Cut two large pieces of parchment paper (about 12×16 inches each).
2. Season the Chicken & Veggies
- In a small bowl, mix all the fajita seasoning ingredients.
- Place each chicken breast in the center of a parchment sheet.
- Drizzle with olive oil and lime juice, then sprinkle fajita seasoning evenly over both sides.
- Arrange sliced bell peppers and onions around the chicken.
3. Wrap & Bake
- Fold the parchment paper over the chicken and seal the edges tightly by folding and crimping.
- Place packets on a baking sheet and bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
4. Serve & Enjoy
- Carefully open the packets (watch out for steam!).
- Garnish with fresh cilantro, avocado slices, and a squeeze of lime.
- Serve with warm tortillas, rice, or a side salad.
Variations & Tips
✅ Add Cheese: Sprinkle shredded cheddar or pepper jack cheese before sealing the packet.
✅ Extra Protein: Add black beans inside the packet for a fiber boost.
✅ Spicy Kick: Drizzle with hot sauce or add jalapeños before baking.
Would you like a dairy-free or keto version? 😊
