Chicken Fajita Casserole

3 or 4 small chicken breasts (1- 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and pepper to taste
1 TBS vegetable oil
1 cup shredded mozzarella  (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro or parsley for garnish


1. To make fajita chicken casserole recipe: Preheat your oven to 400°F. Lightly grease a baking dish.

2. Place chicken breasts on a shallow plate. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

3. Arrange chicken breasts into the prepared baking dish, and drizzle with oil. Top chicken breasts with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings. Finish the casserole with shredded mozzarella cheese on top.

4. Bake the fajita chicken casserole for 20 – 30 minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F. You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the immediately over rice, cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!

from Eat Well 101