Learn how to make this delicious chicken fajita casserole which is a perfect option for serving a crowd in a hurry.
Prep Time
15minutes mins
Cook Time
30minutes mins
Total Time
45minutes mins
Course: Main CourseCuisine: American, Tex-MexKeyword: casserole Servings: 12 1/2 cup portions Calories: 149kcal Author: Charbel Barker
Ingredients
2 lbs PERDUE ® Harvestland ® Boneless Skinless Chicken Breast Tenderloins
1 Red Pepper Sliced
1 Yellow Pepper Sliced
1 White Onion Sliced
1 Zucchini Cut into slices
1/4 bunch Chopped Cilantro
1 Cup Shredded Mozzarella or Cheddar Cheese
1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Onion Powder
1/2 Tbsp Black Pepper
1/2 Tbsp Paprika
1/2 Tbsp Ground Cumin
1 Tbsp Salt
Instructions
Preheat oven to 375 F.
Coat a 9×13 baking dish with butter.
Combine all of the spices in a small bowl and mix well.
Use half of the spices to rub the chicken and then put the chicken in the baking dish.
Drizzle the olive oil over the chicken in the baking dish.
Add all of the vegetables and sprinkle the remaining spices over the top.
Cover with the cheese.
Bake for 25-30 minutes or until the chicken is cooked through.
Nutrition
Serving: 11/2 cup portion | Calories: 149kcal | Carbohydrates: 4g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 58mg | Sodium: 739mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 1mg
