Healthy Chicken Fajita Casserole
Healthy chicken fajita casserole with brown rice and a cheesy topping is an easy recipe that's great for a hands-off weeknight family dinner (or to prep ahead and serve to a crowd)!
Yield: 6 -8 servings
Ingredients
- 2 cups cooked brown rice, (from about ¾ cup uncooked)
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips (about ½-inch thickness)
- 1 large bell pepper, sliced
- 1 small onion, sliced
- 1 (14.5 oz.) can diced tomatoes (I use fire-roasted), well drained
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, (optional)
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- (See notes about substituting fajita seasoning)
- 1-2 cups shredded cheddar cheese
For serving (optional):
- Shredded lettuce, salsa, sour cream or Greek yogurt, avocado slices, or any of your favorite fajita toppings!
Instructions
- Preheat oven to 400. Spray a 9x13 or 2-quart casserole dish with cooking spray and set aside.
- Combine all ingredients, except for the cheese, in a large bowl and stir well to combine (or just mix it together in the casserole dish if you want).
- Transfer mixture to casserole dish and bake, uncovered, for 20 minutes.
- Sprinkle the top with cheese and bake another 10 minutes, until cheese is melted and chicken is cooked through.
- Let the casserole rest for 5-10 minutes before serving so it can set up. (If yours has lots of juices, which can happen depending on how much moisture the veggies release, just use a slotted spoon to serve this.)
- Add your favorite toppings and enjoy!
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Notes
Cheese: I use all cheddar cheese here but you could substitute some Monterey or Pepper Jack cheeses as well.
Seasoning: I've also made this using 1 ½ tablespoons of fajita seasoning in place of the spices listed above, and that works great, too.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 5 days. Reheat individual portions in the microwave until hot. You can also freeze the leftovers for up to 4-5 months. Defrost in the refrigerator overnight then reheat.
Video
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 15g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 409mg | Fiber: 2g | Sugar: 1g
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