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!
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.
Mix the spices (chili powder, cumin, paprika) together, and sprinkle half of that mixture evenly over the chicken.
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.
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).
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.
Cheesy Fajita Chicken Bake
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
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
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.
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.
Margaret, I am so glad you've been enjoying this recipe! Thank you so much for stopping by and sharing your comment! 🙂
I made this recipe today. Super delicious. I will definitely make it again
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