Cheesy Tex Mex Chicken Bake

 Cheesy Tex-Mex Chicken Bake

A kid-approved, low-carb lunch/dinner full of bold fajita flavors—without the tortillas!

👉Ingredients:

2 large boneless, skinless chicken breasts (sliced lengthwise) or 3–4 small ones

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, finely chopped

1½ tsp chili powder

1 tsp ground cumin

1 tsp garlic powder (or 1 tbsp minced garlic)

2 tsp paprika

Salt and pepper to taste

1½ cups shredded Mexican-blend cheese (optional but delicious)

👉Instructions:

▶️1. Preheat Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

▶️2. Prep the Chicken:

Slice the chicken breasts thinly and season with chili powder, cumin, garlic, paprika, salt, and pepper. Toss to coat evenly.

▶️3. Combine Veggies:

In a large bowl, mix the sliced bell peppers and minced onion. Add a pinch of salt and toss.

▶️4. Layer in Dish:

Spread the seasoned chicken evenly in the bottom of the baking dish. Scatter the pepper and onion mix on top.

▶️5. Bake It:

Cover with foil and bake for 25–30 minutes, or until the chicken is cooked through and the veggies are tender.

▶️6. Add Cheese (Optional):

Remove the foil, sprinkle shredded cheese evenly on top, and bake uncovered for another 5–7 minutes, or until the cheese is bubbly and golden.

▶️7. Serve:

Let cool for a few minutes before serving. Pair with cauliflower rice or a simple green salad for a complete low-carb meal.