Chicken Fajita Casserole
This protein-packed Chicken Fajita Casserole comes together quickly and easily. It combines deliciously seasoned chicken with sweet veggies, brown rice, and plenty of melted cheddar cheese.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings
- Category: main meal chicken
- Method: stove top and bake
- Cuisine: Southwest
Ingredients
- 1 1/4 lbs. chicken breast cut in bite size pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 2 cups COOKED rice
- 1 can salsa style or fire roasted tomatoes
- kosher salt
- fresh ground black pepper to taste
- 1 1/2 cups shredded cheddar cheese
- salsa (optional)
- sour cream (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large ziplock bag, combine chicken, olive oil, garlic powder, chili powder, cumin, paprika, lime juice, and honey. Place in refrigerator and allow to marinate for 30 minutes.
- Heat 1 tablespoon vegetable oil in a large oven-proof skillet over medium-high heat and cook chicken until just starting to brown, approximately 4-5 minutes. Add onions and peppers and cook for 2-3 minutes. Stir in cooked rice, salsa style tomatoes. Season with kosher salt and fresh ground black pepper. Top with shredded cheese.
- Bake for 20-25 minutes. Serve with salsa and sour cream.
Notes
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- For this recipe, you can use boneless skinless chicken breasts or boneless skinless chicken thighs. Just try to cut the chicken into bite-size uniform pieces, so they cook evenly.
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- Don’t skip the seasoning/marinade step of this recipe. It adds a lot of flavor and dimension to the recipe.
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- Cook your rice in advance or make cauliflower rice and go low carb or keto.
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- I like to use shredded cheddar cheese, but you can use pepper jack cheese, Monterey Jack cheese, or any Mexican or fajita blend that melts well.
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- If you do not have an ovenproof skillet, transfer the mixture to a baking dish before topping it with the cheese.
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- Top with any or all of your favorite toppings like chopped cilantro, tomatoes, black beans, green onions, avocado, black olives, or sour cream.
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- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Find it online: https://www.smalltownwoman.com/chicken-fajita-rice-casserole/