Fajita Baked Chicken Breast
Tender and juicy chicken breast baked with a mix of bell peppers, onions, and fajita seasonings, and topped with shredded cheddar cheese.
Servings: 4
Ingredients
- 2 bell peppers thinly sliced
- 1 large red onion sliced into half moons
- 4 boneless skinless chicken breasts
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper or to taste
- 1 teaspoon dried oregano
- Kosher salt and pepper to taste
- 2 tablespoons avocado oil
- 2/3 cup chicken stock
- 2/3 cup shredded cheddar cheese
- 1 tablespoon minced parsley to garnish
- 1 lime cut into wedges
Instructions
- reheat the oven to 375 F
- Thinly slice the 2 bell peppers and 1 large red onion and place them in a baking dish.
- Top with the 4 boneless skinless chicken breasts and sprinkle each with 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1 teaspoon dried oregano, and Kosher salt and pepper. Drizzle with 2 tablespoons avocado oil and rub them all over to evenly coat.
- Add 2/3 cup chicken stock to the baking dish and sprinkle with the 2/3 cup shredded cheddar 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 1 tablespoon minced parsley and serve with 1 lime wedges.
Notes
- 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
Nutrition
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