Baked Chicken Fajita Casserole - The Recipe Exchange

Ingredients

3–4 small boneless, skinless chicken breasts (or 2 large, sliced lengthwise)
2 bell peppers (red and green), seeded and sliced
1 medium onion, minced
1 tsp ground cumin
1½ tsp chili powder
1 tsp garlic powder or minced garlic
2 tsp paprika
Salt and pepper to taste
1 tbsp vegetable oil (or olive oil)
1 cup grated reduced-fat mozzarella
cheese (or your favorite reduced-fat cheese)
Chopped fresh cilantro or parsley, for garnish

Directions

Set your oven to 400°F (200°C). Lightly spray a baking dish with cooking spray.
Season both sides of the chicken breasts with cumin, chili powder, garlic, paprika, salt, and pepper. Reserve some seasoning for the veggies.
Place chicken in the prepared dish. Top with sliced bell peppers and minced onion. Sprinkle remaining seasoning over the top.

Drizzle with oil and cover with shredded cheese. Bake uncovered for 20–30 minutes or until the chicken is cooked through (165°F/74°C). For a golden top, broil for 2 minutes at the end.

Serve hot over cauliflower rice, zucchini noodles, or steamed veggies. Garnish with chopped cilantro or parsley.