Chicken Fajita Casserole
Looking for a quick and easy keto dinner idea? Our Chicken Fajita Casserole is the perfect low carb, gluten-free solution! With just a handful of ingredients and 30 minutes of cook time, this one-dish wonder is ideal for busy weeknights. Packed with flavor, this casserole will become a family favorite in no time!
Ingredients
For the casserole
- 1 1/2 lbs 4 small breasts skinless, boneless chicken breasts or 2 large chicken breasts, split lengthwise
- 1 tbsp olive or avocado oil
- 2 tbsp Mexican seasoning blend
- pink salt to taste
- fresh cracked black pepper to taste
- 2 bell peppers red and green, seeded and cut into thin strips
- 1 medium onion cut in half and then thinly sliced
- 4 ounces Monterrey Jack cheese can use Pepperjack, Monterrey Jack, or Mexican blend, shredded
For the garnish (optional)
- Sour cream
- Guacamole
- Chopped tomato
- Chopped fresh cilantro
Instructions
- Preheat your oven to 400 degrees F.
- Lightly grease a baking dish.
- Place chicken breasts on a shallow plate and rub them with the oil.
- Sprinkle with 1 1/2 tablespoons of the Mexican seasoning blend and salt and pepper, rubbing them to make sure they are evenly coated.
- Place the seasoned chicken breasts in the prepared baking dish.
- Top chicken breasts with bell peppers and onion, then sprinkle with the remaining Mexican seasoning. *See Notes
- Top with the shredded cheese.
- Bake the fajita chicken casserole for 20 – 30 minutes (depending on the thickness)or until chicken is cooked through and reaches an internal temperature of 165 degrees F).
- You can broil your fajita chicken casserole for 2 minutes at the end to brown the top a little and get the cheese bubly.
- Top the fajita chicken with a dollop of sour cream, a dollop of guacamole, chopped tomato, and chopped cilantro.
Notes
You can bake the casserole without the cheese, and add it at the end before broiling the casserole if you prefer.
If you prefer the onions and peppers softer you can saute them in a pan with some olive or avocado oil until the onions are translucent, then place them on top of the seasoned chicken breasts.
You can use this recipe for meal prep by freezing individual portions of the fajita chicken breasts casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch. Just remove the number of servings needed the night before and allow them to defrost in the refrigerator overnight.
If you prefer the onions and peppers softer you can saute them in a pan with some olive or avocado oil until the onions are translucent, then place them on top of the seasoned chicken breasts.
You can use this recipe for meal prep by freezing individual portions of the fajita chicken breasts casserole so you have a comforting dinner for evenings when you don’t feel like cooking from scratch. Just remove the number of servings needed the night before and allow them to defrost in the refrigerator overnight.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 357kcalCarbohydrates: 6gProtein: 44gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 134mgSodium: 371mgPotassium: 818mgFiber: 2gSugar: 4gVitamin A: 2133IUVitamin C: 80mgCalcium: 230mgIron: 1mg
Tried this recipe?Let us know how it was!