Description
Cheesy Baked Fajita Chicken is a flavorful and easy-to-make dinner featuring tender chicken breasts seasoned with a blend of fajita spices, baked alongside colorful bell peppers and onions, and topped with melted cheddar cheese. This dish is perfect for a family meal, offering a delightful mix of smoky, spicy, and cheesy flavors.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 packet fajita seasoning mix (or homemade fajita seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Vegetables
- 1 bell pepper, sliced
- 1 red onion, sliced
Cheese and Garnishes
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Prep the chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and drizzle with olive oil. Season the chicken evenly with fajita seasoning, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Rub the seasoning into the chicken to fully coat each piece.
- Prepare the veggies: Arrange the sliced bell pepper and red onion around the chicken breasts on the baking sheet, ensuring they are spread out to roast evenly.
- Bake the chicken: Place the baking sheet in the oven and cook for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is thoroughly cooked with no pink remaining. The vegetables should become tender and develop a slight caramelization.
- Add the cheese: Remove the baking sheet from the oven, sprinkle the shredded cheddar cheese evenly over the chicken breasts, and return the sheet to the oven. Bake for an additional 5 minutes or until the cheese has melted and is bubbly.
- Serve: Take the chicken out of the oven and let it rest for a few minutes. Garnish with fresh cilantro if desired, and serve with lime wedges on the side. This dish pairs well with tortillas, rice, or a fresh salad.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Use a meat thermometer for best results when checking doneness.
- You can substitute cheddar cheese with a Mexican cheese blend or Monterey Jack for variation.
- For added heat, drizzle with hot sauce or include sliced jalapeños with the bell peppers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
