Fajita Chicken Breasts Casserole

Fajita Chicken Breasts Casserole


3-4 small boneless skinless chicken breasts (about 1 1/2 lbs/750g) or 2 large chicken breasts, split lengthwise

2 bell peppers 1 red and 1 green, seeded and cut into strips

1 medium onion minced

1 teaspoon ground cumin

1 1/2 teaspoon chilli powder

1 teaspoon garlic powder or minced garlic

2 teaspoons of paprika

Salt and freshly ground black pepper to taste

1 tablespoon vegetable oil

1 cup grated mozzarella cheese or your favorite cheese

Chopped fresh cilantro or parsley for garnish


Preheat your oven to 400°F (200°C) and lightly grease a baking dish.

Season chicken breasts on both sides with cumin, chili powder, garlic, paprika, salt and pepper.

Save some spices for later.

Place the chicken breasts in the prepared baking dish and drizzle with oil. Top with peppers and onions and sprinkle with remaining fajita seasonings. Finish with grated mozzarella cheese.

Bake chicken fajita casserole for 20 to 30 minutes (depending on thickness) or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil the pan for 2 minutes at the end to crisp the top if you like.

Serve immediately over cauliflower rice, steamed vegetables, zucchini noodles or on its own.



You can adjust the spiciness of this recipe by increasing or decreasing the amount of chili powder and black pepper to suit your taste.

If you prefer a smoky flavor, you can replace the paprika with smoked paprika.

This recipe is also great for meal prep as it can be easily reheated for a quick and delicious lunch or dinner.


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