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Chicken fajita casserole bake
I did this for the first time last month, and we've had it twice more since then.
Everyone loves it, including the 3 kids. And we all know how difficult it is to get everyone in the family to join 100% with a meal. There is always someone who complains about something.
Not with this meal.
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- incredibly easy, which consists of simply cutting and layering and putting everything in the oven;
- low in carbohydrates;
- friendly meal preparation;
- excellent as leftover chicken fajita the next day;
- so easy to put together that you can even get kids involved;
- super quick to put together, making it the perfect meal for the week.
What do we need for this healthy chicken fajita casserole?
To make this the best midnight meal experience on weekdays, I've kept the ingredients for this super simple chicken fajita casserole.
All you will need is:
- chicken breasts (or if you live in Australia and have access to chicken tenders, you can take a step out of the prep time and use them)
- brown onions
- bell peppers / bell peppers (I used 3 colors because the kids thought it was great, but use what's special or what's on hand)
- a lot of cheese
- a lot of lime
- coriander / coriander (optional if you're not a fan)
- jalapeños if you like a little spice. I added mine at the end to make it kid friendly, but you can always add it during cook time if you want the flavor to infuse with the rest of the dish.
You will also need a good saucepan.
They gave me this beautiful Le Creuset Marseille Blue Heritage plate from Everten, and it has become my favorite dish when I want to make a family dish suitable for a single pot, but still it seems elegant.
The beautiful color reminded me of the dishes they used to serve at my favorite Mexican restaurant in California and was the inspiration for this chicken fajita recipe.
This is my favorite way to serve food: the stuffed chicken fajita mixture on a large lettuce leaf. This is a great alternative to omelette.
How to serve chicken fajita casserole
If you're on a low-carb or keto diet, serve it as it is and you're done.
If you don't follow such a diet, or just like something a little more substantial, here are some ideas I've tried:
- serve with rice with broccoli or cauliflower rice (still low in carbohydrates)
- serve with plain rice or orange rice like in a mexican restaurant
- with sour cream, avocado, lime and some jalapeños
- like a real fajita in a flour or corn tortilla
- like a wrap with a little sour cream and avocado
- in a salad on a bed of lettuce or spinach leaves
- in lettuce leaves instead of tortillas if you keep it low in carbohydrates and / or gluten-free
It really is a versatile meal and lends itself well to being served in many ways.
Store leftovers in an airtight container in the refrigerator for 1-2 days and simply reheat before serving, or enjoy the cold.
You need more One-Pot meals
Meals from a pot like this chicken fajita casserole become so important when life is full and you don't have hours to spend in the kitchen.
Although I cook almost every day, I have some basic foods that I trust during busy hours:
Next up on your skillet meal for a busy workday: One Creamy Garlic, Chicken and Potato Bread with Garden Herbs.
If you have a favorite pot food, be sure to leave a comment and inspire us with a few more ideas to make a busy week a little easier.
Incredibly easy chicken fajita casserole
Only one casserole is needed for this incredibly versatile chicken fajita casserole. Thinly slice chicken breasts with bell peppers, onions, cheese, and some seasonings and lime, and you've got a meal that works just as well for dinner as it does for a wrap filling for lunch the next day. Keep it as it is for a low carb dinner, pair it with some broccoli rice for something more substantial, or add rice, sour cream, and fresh avocado for an incredibly delicious meal that the whole family will love.
Preparation time: 10 minutes
Cook time: 25 minutes
Servings: 6 servings
- 1 1/2 lb (about 750 g) chicken breasts cut lengthwise to make them thin and thin (chicken strips also work well)
- 1 tablespoon of olive oil
- 2 limes in juice
- 4 garlic cloves, minced
- 2 teaspoons of ground paprika
- 1 teaspoon of ground cumin
- 3 colored peppers (red, green and yellow) seeded and cut into strips
- 1 peeled onion, cut in half and each half cut into 4
- 1 1/2 cups grated mozzarella
- 1 chopped jalapeño (optional)
- coriander, jalapeños, sour cream to serve
- salt and pepper to taste
Preheat oven to 435F (225C) and lightly grease a saucepan
Combine the cumin and paprika in a small plate. Add salt and pepper if desired and stir to combine.
Place the sliced chicken breasts (see notes) in the saucepan. Drizzle olive oil and lime juice, sprinkle half of the paprika mixture and all of the garlic.
Top chicken breasts with bell peppers and onion. Sprinkle the rest of the spice mixture, followed by the mozzarella cheese. At this point, add some chopped jalapeños if you are adding them.
Put in the oven and bake for about 25 minutes, or until the chicken is well cooked (see notes).
Serve as is or in tortillas, etc. For more service options, see the list in the previous post.
If you don't cut the chicken thin enough, it may take longer to cook. Check that the chicken is well cooked using a meat thermometer to make sure the inside temperature is 165F (74C). If you don't have a meat thermometer, you can cut half of the chicken breast and make sure it's white and the juices are clean.
Calories: 273kcal | Carbohydrates: 10 g | Protein: 32 g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 312mg | Potassium: 645mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2451 IU | Vitamin C: 89mg | Calcium: 170mg | Iron: 1 mg
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