Tips for Success
Slice chicken and vegetables evenly to ensure even cooking. Don’t skimp on seasoning—fajita flavor is key. Use freshly shredded cheese for better melting and taste. If using raw chicken, make sure to bake until fully cooked (internal temp 165°F). Drain excess liquid before serving if your vegetables release too much moisture.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
2 bell peppers, sliced (any color)
1 medium onion, sliced
2 tbsp olive oil
1 packet fajita seasoning (or homemade)
1 1/2 cups shredded cheddar or Mexican blend cheese
Optional: 1/2 cup sour cream, chopped cilantro, sliced jalapeños for topping
Directions
Preheat the oven to 375°F. In a large bowl, combine sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss until everything is evenly coated. Pour the mixture into a greased 9×13-inch baking dish and spread it into an even layer. Bake uncovered for 25–30 minutes or until the chicken is fully cooked and vegetables are tender. Remove from the oven and sprinkle shredded cheese evenly over the top. Return to oven and bake for an additional 5–10 minutes until the cheese is melted and bubbly. Let cool slightly before serving.
Additional Tips or Variations
Add cooked rice or black beans for a heartier dish. Use rotisserie chicken to save time. Swap cheddar for Monterey Jack or pepper jack for extra spice. Stir in a spoonful of cream cheese or sour cream after baking for a creamier texture. Serve with tortillas, guacamole, or a side salad for a full meal.