Fajita Chicken Casserole
INGREDIENTS YOU NEED
- 3 or 4 small chicken breasts (1 1/2 lbs – 750g) 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 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder, or minced garlic
- 2 teaspoon paprika
- Salt and fresh cracked pepper to taste
- 1 tablespoon vegetable oil
- 1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
- Fresh chopped cilantro, or parsley, for garnish
DIRECTIONS
1. To cook your fajita chicken casserole recipe: Preheat
your oven to 400°F (200°C). 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 with shredded
mozzarella cheese on top.
4. Bake fajita chicken casserole for 15 – 20 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 (74°C).
You can broil your fajita chicken casserole for 2 minutes at the end to crisp
up the top if you like. Serve the fajita chicken casserole immediately over
cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!
This Recipe adapted from >>>> Click Here