Fajitas are one of my very favorite meals to order when I go out for dinner. However, they’re not so great on the ol’ waistline, what with the sour cream, tortillas, cheese, and, of course, the bottomless chips and salsa that the neighborhood Mexican joint happily bombards you with. But making them at home is such a hassle, right? Not so, with this diet-friendly version. The best thing about this Chicken Fajita Bake, aside from delicious, authentic flavor and one-dish cooking, is its simplicity and quickness. With just a few ingredients and about an hour of time, you can cure that insatiable craving without blowing your calorie budget for the day (or week).
Here’s what you’ll need:
- 3-4 boneless, skinless chicken breasts
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 white onion, cut into thin strips
- 1 cup grape or cherry tomatoes
- 2%-milk (or full-fat, if you’re not concerned with the calories/fat) shredded cheddar or Mexican-blend cheese
- 1 packet taco seasoning*
- 1 packet fajita seasoning*
*If you prefer to make your own taco seasoning, you can replace the smoky, grilled flavor the fajita seasoning provides with a little Liquid Smoke.
First, preheat the oven to 375.
Rinse the chicken breasts and pat them dry. Then, sprinkle them with the taco and fajita seasoning, reserving some for the veggies. Place the breasts in a shallow casserole or baking dish.
Once the veggies are sliced, toss them with a generous sprinkling of the seasoning mixes, and place them on and around the chicken breasts.
Sprinkle with half of the cheese you want (you’ll use the rest later) and put it in the oven for 20 minutes. After 20 minutes, take it out, top with the rest of the cheese, and bake for another 25-30 minutes (until the chicken is cooked to 165 degrees).
Serve as it is, or add some low-fat sour cream, avocado, or salsa. You could even slice it up and roll it in a tortilla or leaf lettuce.
