Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into strips
- 3 large bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 tbsp olive oil
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Homemade Fajita Seasoning:
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken strips with olive oil, lime juice, and fajita seasoning. Let marinate for 10–15 minutes.
- Add sliced peppers and onion to the bowl and toss until evenly coated.
- Layer half of the chicken and vegetables into the baking dish, followed by half the tomatoes and 1 cup of cheese.
- Repeat with the remaining chicken, vegetables, tomatoes, and cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10–15 minutes until the cheese is melted and golden.
- Optional: broil for 2–3 minutes for extra browning.
- Garnish with chopped cilantro and serve with tortillas, rice, or your favorite toppings.
Notes
- Make it vegetarian by substituting chicken with mushrooms, black beans, or zucchini.
- Double the cheese for an ultra-cheesy version.
- Serve over rice with corn, beans, and avocado for fajita bowls.
- Use cauliflower rice or greens for a low-carb option.
- Marinate chicken overnight for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
