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    Cheesy Fajita Chicken Bake

    By Julia | Updated: Jun 05, 2023 | Published: Apr 29, 2017 | 42 Comments

    106.0K shares
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    Cheesy Fajita Chicken Bake with Bell Peppers - gluten free, Mexican-style recipe.

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    Fajita-style chicken breasts seasoned with the Mexican spices, topped with bell peppers and pepper jack cheese, and roasted in the oven. Easy dinner recipe!

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    Preheat the oven to 400 F.
    Grease the bottom of the casserole dish with olive oil. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Sprinkle chicken breasts with salt.

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    Mix the spices (chili powder, cumin, paprika) together, and sprinkle half of that mixture evenly over the chicken.

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    Prepare to top the chicken with sliced bell peppers. Note: Do not put too many bell pepper slices on top or chicken - there should be just one layer of bell pepper slices over the chicken breasts (use small bell peppers). If your bell peppers are large, you might have to use only half of each bell pepper (yellow, green, red) for roasting on top of chicken.

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    After you added sliced bell peppers on top of chicken, sprinkle the remaining half of the seasoning mixture over the peppers. Top with torn pepper jack cheese (Monterey cheese).

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    Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through and no longer pink in the center. The cooking time will depend on the thickness of your chicken breasts.

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    4.79 from 73 votes

    Cheesy Fajita Chicken Bake

    Cheesy Fajita Chicken Bake with Bell Peppers - gluten free, Mexican-style recipe.  Fajita-style chicken breasts seasoned with the Mexican spices, topped with bell peppers and pepper jack cheese, and roasted in the oven. Easy dinner recipe!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4 servings
    Calories per serving 289 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
    • ¼ teaspoon salt
    • ¼ teaspoon chili powder
    • ¼ teaspoon ground cumin
    • ¼ teaspoon paprika
    • 1 yellow bell pepper , small, thinly sliced
    • 1 green bell pepper , small, thinly sliced
    • 1 red bell pepper , small, thinly sliced
    • 1 cup pepper jack cheese (Monterey cheese), torn
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    Instructions 

    • Preheat the oven to 400 F.
    • Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
    • Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
    • Sprinkle chicken breasts with salt.
    • Mix the remaining spices (chili powder, cumin, paprika) together, and sprinkle half of that mixture evenly over the chicken.
    • Top the chicken with sliced bell peppers. Note: Do not put too many bell pepper slices on top or chicken - there should be just one layer of bell pepper slices over the chicken breasts (use small bell peppers). If your bell peppers are large, you might have to use only half of each bell pepper (yellow, green, red) for roasting on top of chicken.
    • Sprinkle the remaining half of the seasoning mixture over the peppers
    • Top with torn pepper jack cheese (Monterey cheese)
    • Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through and no longer pink in the center. The cooking time will depend on the thickness of your chicken breasts.

    Nutrition

    Nutrition Information
    Cheesy Fajita Chicken Bake
    Amount per Serving
    Calories
    289
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    97
    mg
    32
    %
    Sodium
     
    432
    mg
    19
    %
    Potassium
     
    618
    mg
    18
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    31
    g
    62
    %
    Vitamin A
     
    1450
    IU
    29
    %
    Vitamin C
     
    117.9
    mg
    143
    %
    Calcium
     
    223
    mg
    22
    %
    Iron
     
    1.1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

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      Recipe Rating




    1. Al

      April 21, 2024 at 8:25 pm

      This was such a good dinner and easy to make. It was a rare occurrence where everyone in the house ate the same new meal without complaint. The sweet peppers were a nice compliment to the spicy chicken and pepper jack cheese.

      Reply
      • Julia

        April 24, 2024 at 2:39 pm

        Thank you for such a positive review! 🙂 So glad everyone loved it! 🙂

        Reply
    2. Lynne

      May 20, 2023 at 2:10 pm

      I made this today and it turned out so yummy! I used some extra pepperjack cheese on top and it really gave it some extra heat! I served it with Knorr Mexican Rice and had tortilla strips, sour cream, and lime for garnish.

      Reply
      • Julia

        June 07, 2023 at 7:57 pm

        Lynne, I love how you "dressed up" this dish with Mexican rice, tortilla strips, and sour cream!

        Reply
    3. Tracy Barnard

      July 29, 2022 at 10:16 am

      Can I freeze leftovers

      Reply
      • Julia

        August 22, 2022 at 4:20 pm

        Yes, this dish freezes quite well.

        Reply
    4. Margaret Hopkins

      August 08, 2021 at 6:57 pm

      I make this recipe all the time sometimes with chicken some times with boneless pork chops and if I happen to have any Real bacon bits in the house I add some on top of the peppers before the cheese. So tasty either way.

      Reply
      • Julia

        August 13, 2021 at 7:02 pm

        Margaret, I am so glad you've been enjoying this recipe! Thank you so much for stopping by and sharing your comment! 🙂

        Reply
    5. Betty Castillo

      March 07, 2021 at 5:37 pm

      I made this recipe today. Super delicious. I will definitely make it again

      Reply
    6. Nishant

      April 06, 2020 at 2:52 pm

      Loved the fact that it was a very simple receipe to follow (especially when your trying to impress your girl).....added a few onions and to top it off a little bit lemon and peper seasoning in the end... tasted amazing...we loved it

      Reply
    7. Sarah

      March 20, 2019 at 3:43 pm

      Great idea!

      Reply
    8. Latoya Gavin

      March 19, 2019 at 11:58 am

      I'm making this tonight

      Reply
      • Julia

        March 25, 2019 at 6:06 pm

        Enjoy!

        Reply
    9. Sally Angevine

      March 11, 2019 at 2:01 pm

      What other kind of cheese could I use? Not a fan of Mexican food-I know, I'm the only one!

      Reply
      • Julia

        March 25, 2019 at 6:55 pm

        You can use shredded Mozzarella cheese, gouda cheese, or Parmesan cheese.

        Reply
    10. Tiffany

      August 29, 2018 at 12:30 pm

      I plan to make this tonight. What are good side dishes to go with it?

      Reply
      • Julia

        September 11, 2018 at 12:18 pm

        Plain or flavored rice. Cauliflower rice. Roasted broccoli. Here are some side dishes that will go well, too:

        https://juliasalbum.com/asiago-roasted-broccoli/

        https://juliasalbum.com/asiago-bacon-and-garlic-roasted-asparagus/

        https://juliasalbum.com/cilantro-lime-black-bean-rice/

        Reply
    11. Magda

      August 14, 2018 at 9:02 pm

      Really good! I added some chopped zucchini with peppers, yum

      Reply
      • Julia

        August 16, 2018 at 11:57 am

        Thank you, Magda! Chopped zucchini with peppers sound delicious!

        Reply
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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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