Chicken Fajita Bake (Printable Version)
Comforting low carb bake with juicy chicken, colorful peppers, and melty cheese all mixed up.
# What You'll Need:
→ Poultry
01 -
Skinless boneless chicken breasts, 3 pieces
→ Veggies
02 -
1 green and 1 red bell pepper, seeded and cut into strips
03 -
Half a big onion sliced into strips
04 -
Canned diced tomatoes with green chilies, 60 ml
→ Seasonings
05 -
Taco seasoning split into 2 tablespoons
06 -
Salt as needed
07 -
Black pepper as needed
→ Dairy
08 -
One cup shredded mix of cheddar and Monterey Jack cheese, divided
09 -
225 grams soft cream cheese
10 -
Heavy cream, 60 ml
# Step-by-Step Guide:
01 -
Get the oven warmed up to 175°C (350°F). Sprinkle salt and pepper on the chicken breasts then bake them for about 20-25 minutes until they're no longer pink inside.
02 -
While the chicken cooks, soft-fry the bell peppers, onion, and tomatoes with chilies in a greased pan on medium heat until tender. Put everything in a big bowl afterward.
03 -
Take the chicken out and let it cool a bit. Chop it into small pieces and toss it with the cooked veggies in the bowl.
04 -
Mix in one tablespoon of taco seasoning with the chicken and veggie mix until it’s nicely covered.
05 -
Stir in half the shredded cheese, the cream cheese, and heavy cream completely. Then add the remaining tablespoon of taco seasoning and blend it well.
06 -
Spoon everything into a casserole dish. Sprinkle the rest of the shredded cheese on top and bake at 175°C (350°F) for 30 to 35 minutes until you see melted bubbly cheese.
# Additional Notes:
01 -
Make sure chicken is cooked through with no pink before chopping it up.