Fajita Baked Chicken Breast
Tender and juicy chicken breast baked with a mix of bell peppers, onions, fajita seasonings, and topped with shredded cheddar cheese.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
- 2 bell peppers thinly sliced
- 1 large red onion sliced into half moons
- 4 boneless skinless chicken breasts
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper or to taste
- 1 tsp dried oregano
- Kosher salt and pepper to taste
- 2 tbsp avocado oil
- 2/3 cup chicken stock
- 2/3 cup shredded cheddar cheese
- 1 tbsp minced parsley to garnish
- 1 lime cut into wedges
reheat the oven to 375 F
Thinly slice the peppers and onion and place them in a baking dish.
Top with the chicken breast and sprinkle each with paprika, garlic, oregano, salt, and pepper. Drizzle with oil and rub them all over to evenly coat.
Add chicken stock to the baking dish and sprinkle with the cheese.
Bake uncovered for 30 minutes, or until the chicken is cooked through.
To get a nice charred final look, broil for a couple of minutes.
Garnish with chopped parsley and serve with lime wedges.
- try using same-size chicken breasts
- you may use shrimp in place of chicken if preferred
- any cheese of choice works
- you may use olive oil
- vegetable stock can be used in place of chicken stock
Serving: 1chicken breast plus veggies | Calories: 277kcal | Carbohydrates: 11g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 891mg | Potassium: 704mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2635IU | Vitamin C: 86mg | Calcium: 114mg | Iron: 2mg