I made this for a potluck, and people couldn’t stop chatting about it.
Low-Carb Fajita Chicken Bake
This flavorful and fuss-free one-pan dish brings all the bold, smoky flavors of traditional fajitas—minus the carbs. Juicy chicken breasts are coated in a spiced seasoning blend, baked with vibrant bell peppers, and finished with a melty blanket of cheddar and mozzarella cheese. It’s an easy, satisfying meal perfect for busy evenings.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Olive oil | 1 tablespoon |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Salt and pepper | To taste |
| Red bell pepper, diced | 1 |
| Green bell pepper, diced | 1 |
| Shredded Cheddar cheese | 1 cup |
| Shredded mozzarella cheese | 1 cup |
Instructions:
- Preheat & Prep:
Set your oven to 375°F (190°C). Arrange the chicken breasts in a baking dish and drizzle with olive oil. - Season the Chicken:
In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Evenly coat the chicken breasts with the seasoning blend. - Add Peppers & Bake:
Distribute the diced red and green bell peppers over the chicken. Cover the dish with foil and bake for 25 minutes. - Top with Cheese & Bake Again:
Remove the foil, sprinkle the Cheddar and mozzarella cheese over the top, and return the dish to the oven uncovered. Bake for another 10–15 minutes, or until the cheese is bubbly and the chicken is fully cooked. - Optional Broil & Serve:
For a golden, slightly crispy cheese topping, broil for 2–3 minutes—just be sure to watch it closely. Allow the bake to rest a few minutes before serving.
