Keto Fajita Chicken Bake | An Easy, Cheesy High-Protein Dinner

Get ready for a flavor explosion that

Equipment

• Large Baking Dish (9×13 inch): The perfect size to hold the chicken and vegetables in a single layer for even cooking and beautiful browning.
• Mixing Bowls: One for tossing the vegetables in oil and spices, and another for mixing the delicious, spicy cream topping.
• Non-Stick Skillet: Essential for quickly searing the seasoned chicken to lock in the juices and for sautéing the peppers and onions until they’re wonderfully fragrant and tender-crisp.

Ingredients

• For the Chicken & Vegetables: 1.5 lbs (680g) boneless, skinless chicken breasts (about 2 large breasts)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil, divided
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper

• ½ cup sour cream (or plain Greek yogurt for extra protein)
• 1 tsp chili powder (for the sauce)
• ½ tsp smoked paprika (for the sauce)
• 4 oz (113g) block of mozzarella cheese, freshly shredded
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). In a small bowl, combine the 2 tsp chili powder, 1 tsp smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
2. Season and Sear Chicken: Brush the chicken breasts with 1 tablespoon of olive oil, then coat them evenly with half of the spice mixture. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat . Sear the chicken for 3-4 minutes per side , until it’s golden brown. Transfer the seared chicken to a large 9×13-inch baking dish.
3. Sauté Vegetables: In the same skillet, add the sliced bell peppers and onions. Cook over medium heat for 5-7 minutes , stirring occasionally, until they have softened and have a little color. Sprinkle with the remaining spice mixture and cook for 1 more minute until fragrant.
4. Make the Creamy Sauce: In a small bowl, stir together the sour cream (or Greek yogurt), 1 tsp chili powder, and ½ tsp smoked paprika.
5. Assemble the Bake: Top the chicken breasts in the baking dish with the sautéed peppers and onions, distributing them evenly. Dollop the seasoned sour cream mixture over the top of everything. Finally, sprinkle the shredded mozzarella cheese generously over the entire dish.
6. Bake to Perfection: Place the baking dish in the preheated oven and bake, uncovered, for 20-25 minutes , or until the cheese is melted and bubbly, and a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
7. Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Nutrition

Calories: 390 · Protein: 48g · Fat: s: 20g Cholesterol: 125mg · Carbohydrates: 10g · Fiber: 3g · Sugar: 5g · Sodium: 610mg