Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4
This Mexican-inspired recipe with perfectly seasoned juicy chicken topped with colourful bell peppers and pepper jack cheese has been one of my favourite and go-to easy dinner meals. A gluten-free dish roasted in the oven and ready in less than an hour!
Ingredients
1 tbsp olive oil
4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
1/4 tsp salt
1/4 tsp chilli powder
1/4 tsp ground cumin
1/4 tsp paprika
1 yellow bell pepper, small, thinly sliced
1 green bell pepper, small, thinly sliced
1 red bell pepper, small, thinly sliced
1 c. pepper jack cheese (Monterey cheese), torn
How to make Cheesy Fajita Chicken Bake
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using olive oil, grease the bottom of a casserole dish. For this recipe, I used a 13 x 9 x 4-inch deep oval casserole dish.
Step 3: To the prepared casserole dish, add the chicken breasts. I used four thin chicken breasts, but you can also use two large thick breasts and simply slice horizontally in half to make four thin chicken breasts. Season the chicken breasts with salt.
Step 4: In a bowl, combine the rest of the chilli powder, cumin, and paprika. Evenly sprinkle half of this over the chicken.
Step 5: Place a single layer of sliced bell peppers on top of the chicken. I used the small ones (yellow, green, red). If using large bell peppers, you just need to use half of each.
Step 6: Over the peppers sprinkle the rest of the seasoning mixture and top with torn pepper jack cheese or Monterey cheese.
Step 7: Place in the preheated oven and bake for about 20 to 30 minutes until the chicken is completely cooked and no longer pink in the middle. Keep in mind that the cooking time varies depending on the thickness of the chicken breasts, so adjust accordingly.
Nutrition Facts:
Amount Per Serving: Calories 289 | Calories from Fat 135 | Fat 15g 23% | Saturated Fat 6g 38% | Cholesterol 97mg 32% | Sodium 432mg 19% | Potassium 618mg 18% | Carbohydrates 5g 2% | Fiber 1g 4% | Sugar 2g 2% | Protein 31g 62% | Vitamin A 1450IU 29% | Vitamin C 117.9mg 143% | Calcium 223mg 22% | Iron 1.1mg 6%
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
- 1/4 tsp salt
- 1/4 tsp chilli powder
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1 yellow bell pepper, small, thinly sliced
- 1 green bell pepper, small, thinly sliced
- 1 red bell pepper, small, thinly sliced
- 1 c. pepper jack cheese (Monterey cheese), torn
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using olive oil, grease the bottom of a casserole dish. For this recipe, I used a 13 x 9 x 4-inch deep oval casserole dish.
Step 3: To the prepared casserole dish, add the chicken breasts. I used four thin chicken breasts, but you can also use two large thick breasts and simply slice horizontally in half to make four thin chicken breasts. Season the chicken breasts with salt.
Step 4: In a bowl, combine the rest of the chilli powder, cumin, and paprika. Evenly sprinkle half of this over the chicken.
Step 5: Place a single layer of sliced bell peppers on top of the chicken. I used the small ones (yellow, green, red). If using large bell peppers, you just need to use half of each.
Step 6: Over the peppers sprinkle the rest of the seasoning mixture and top with torn pepper jack cheese or Monterey cheese.
Step 7: Place in the preheated oven and bake for about 20 to 30 minutes until the chicken is completely cooked and no longer pink in the middle. Keep in mind that the cooking time varies depending on the thickness of the chicken breasts, so adjust accordingly.
