Fajita Chicken Breasts Casserole

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Rub the spice mixture evenly over the chicken breasts.
4. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and sear for 2-3 minutes on each side until browned.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the sliced peppers and onions. Sauté for about 5 minutes until they start to soften.
7. In a 9×13 inch casserole dish, layer the sautéed veggies on the bottom, followed by the seared chicken breasts on top.
8. Sprinkle the shredded Monterey Jack and cheddar cheese on top of the chicken and veggies.
9. Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
11. Once cooked, remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro if desired.

Chef’s Tips

• For added spice, consider adding sliced jalapeños to the sautéed peppers and onions.
• You can substitute the chicken breasts with chicken thighs for a juicier option.
• Experiment with different cheese combinations like pepper jack or a Mexican blend for varied flavors.

Nutrition (per serving)

Approximate calories: 400, Protein: 35g, Carbs: 10g, Fat: 25g