Simple Fajita Chicken Bake
I had completely forgotten about this recipe. It was T minus two days until my sister and her family would arrive for an 8-day visit and I was scrambling for meals that would feed 6 adult-sized humans. I doubt this would be a problem for most people, but I’m used to cooking for two. And I hate measuring. Fortunately this came to my rescue. It’s a set-it-and-forget it recipe that requires minimal measurements.
Ingredients:
4 chicken breasts
2 bell peppers
1 large onion
1 package of fajita seasoning
2 tbs olive oil
8 oz shredded Mexican blend cheeses
Preheat oven to 375.
Spray an 8x13 casserole dish with cooking spray and lay chicken in the bottom, then sprinkle half the fajita seasoning packet on the chicken.
Slice bell peppers and arrange them in a layer on top of the chicken.
Slice the onion and layer it on the bell peppers.
Sprinkle the rest of the fajita seasoning on the onions, then drizzle the olive oil. Top with cheese and bake for 45 minutes. I was doing so well remembering to take pictures along the way, but then I got caught up in conversation with my sister who was sous chefing for me and forgot to get a picture of this step and what it looked like right when it came out of the oven. Sigh. Once it comes out of the oven, slice the chicken.
You can serve it like a normal fajita or over rice. My tortilla days are behind me, so I just turned mine into a fajita lettuce wrap. Again, try not to be intimidated by my fancy serving-ware.