Fajita Chicken Bake

 Fajita Chicken Bake

(Serves 4)

Threw this together in a pinch one night when I had forgotten to go grocery shopping and had minimal ingredients on hand. I've paired it with white rice or Mexican rice, a simple salad and/or corn on the cob. I also like to add crumbled pepper jack cheese on top of mine (after the peppers) to give it an added kick. Choose whatever bell pepper colors you'd like. Publix usually has a tri-color pack for $5. 

Ingredients: 

1 tbsp olive oil

4 boneless skinless chicken breasts (use 4 thin or 2 large, sliced in half for thinness)

1/4 tsp salt

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

3 small bell peppers, thinly sliced 

1 cup pepper jack cheese, torn (optional)

Directions:

1. Preheat oven to 400 degrees and grease the bottom of a 13x9 casserole dish. 

2. Mix spices in a small bowl until combined. 

3. Add chicken breasts to dish. Sprinkle half of spice mix over.

4. Top chicken with sliced bell peppers. Be sure to not put more than one layer bell peppers on top as chicken will not cook thoroughly through. 

5. Sprinkle remaining spice mix over the peppers. 

6. Top with torn pepper jack cheese, if using. 

7. Bake for 25-30 minutes until chicken is cooked through and no longer pink in middle.