Love chicken fajitas? This chicken fajita bake will have them on your plate in 30 minutes flat!
In the midst of all of the holiday hoopla, I thought you might appreciate a quick and easy recipe that will only take 30 minutes to cook–from start to finish!
I’ve been using Jessica Fisher’s Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less and Good Cheap Eats: Dinner in 30 Minutes (or Less!) a lot lately, and I’ve been thrilled to find real food recipes that are both fast and frugal to feed my growing family.
Some of my favorite meals from the books include Jessica’s arroz con pollo (her twist on a classic Latin American dish that my husband and I fell in love with when we were living in Costa Rica back in the early 2000s!), shrimp and cilantro pasta, vegetable alphabet soup, zesty baked shrimp, and no-bean spicy chili.
I was thrilled when Jessica agreed to let me share one of the recipes from her newest cookbook, Good Cheap Eats: Dinner in 30 Minutes (or Less!).
I choose her chicken fajita bake, and I hope that you will enjoy this delicious dish that will take you mere minutes to prepare!
Chicken Fajita Bake
- 1 pound chicken tenders
- 1 (15.25-ounce) can black beans, drained
- 1/2 medium onion, sliced from root to blossom end
- 1 red bell pepper, cored and sliced
- 1/2 cup favorite salsa, plus more for serving
- flour or corn tortillas, for serving
- Preheat the oven to 400 degrees F. Grease a 9x13-inch baking pan with nonstick cooking spray.
- Distribute the chicken, beans, onion, and bell pepper evenly in the pan. Spoon the salsa over the top. Stir gently.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
I love that Jessica includes cooking tips throughout her cookbooks.
This is super helpful to a humbled homemaker like me who didn’t grow up cooking and still feels like a novice in the kitchen, even after 10 years of homemaking!
Below is an example of a tip that might give you a dose of sanity this holiday season: