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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
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.
Yummy!! I cheated and used a packet of fajita seasoning. Had lots of flavor & was a big hit with the husband & granddaughter.
So glad you liked it! A packet of Fajita seasoning is perfect for this recipe!
Oops! 5 Stars!
Thanks! 🙂
I joined weight watchers today, and 5is is the first no carb meal I made. Think it will be a staple! Thank you so much,it was excellent!
You're very welcome! So glad you enjoyed it! 🙂
Made this for the first time tonight!! So good! I used a Mexican cheese blend to top and it was perfection. It’s definitely going into our regular rotation. Thank you!!
You're very welcome, Brittney! So glad you enjoyed the recipe! 🙂
Second time doing this dish and still great! Made in a cast iron skillet in the oven. Had fajita seasoning and cheddar cheese made it taste great!
Thank you, Melissa! I am so glad you've been enjoying this dish!
How do you know how many points this is?
Made this for supper. I doubled the amount spice an used it all. I did not have pepper jack cheese s I used feta. Moist and delicious. Definate addition to my recipe list. Thanks for sharing.
What’s the calorie count on this dish?
This was absolutely delicious!! Thank you so much for sharing this recipe, it’s definitely in my dinner rotation!
Thank you, Dawn, so happy to hear that!
Just fixed this for supper and my husband is having seconds! I sautéed some onion and added with the peppers. Also, fixed a side of white rice with salsa and we topped with sour cream. Love this recipe
Thanks for sharing!
You're so welcome! I am glad your family liked it! White rice with salsa and sour cream sound like a great choice for a side dish.
My peppers did not cook enough, so next time I will sauté them. Otherwise, it was pretty good. I will make again.
Thank you, Tracy, I am glad you liked it! Yes, you can saute peppers beforehand. Or, slice them thinner so that they cook faster.
I just made this for dinner tonight! Few things I did differently:
I sautéed the bell peppers with onions while the chicken was baking and then put the mix on the chicken before topping it with cheese.
I didn't have the particular cheese the recipe called for, so I used shredded "Mexican" blend cheese. I sprinkled a generous helping before putting it back into the oven to melt.
I served this over brown rice and it is AMAZING! So simple and very tasty!
I made this yesterday and it was sooooooo good! And very easy! I actually used taco seasoning and adobo instead of the other seasonings. Mmmmmmmm!!!
This looks sooo good! I'm all about Mexican inspired recipes this week and this looks like its going to be the perfect weeknight meal 🙂
Yum! We love peppers and fajita seasonings here. Anything this easy will definitely be added to my menu. Thank you!