Description
This cheesy baked fajita chicken is packed with bold Tex-Mex flavors, juicy chicken, sautéed peppers, and loads of melted cheese. A quick and easy dinner that’s both low-carb and incredibly delicious!
Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Preheat oven: Set to 375°F (190°C) and lightly grease a baking dish.
- Season the chicken: In a small bowl, mix chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub the seasoning mix onto both sides of the chicken breasts.
- Sauté veggies: Heat olive oil in a pan over medium heat. Sauté bell peppers and onions for about 3-4 minutes until slightly softened.
- Assemble: Place the seasoned chicken in the baking dish. Top each breast with the sautéed peppers and onions.
- Add cheese: Sprinkle cheddar and mozzarella cheese evenly over the top.
- Bake: Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly.
- Garnish & serve: Sprinkle with fresh cilantro and serve with rice, tortillas, or a side salad.
Notes
- For extra flavor, marinate the chicken with lime juice for 30 minutes before baking.
- Add jalapeños for a spicy kick!
- Leftovers can be stored in the fridge for up to 3 days.
