High-Protein Chicken Fajita Bake
63g of protein in one serving makes this a seriously satisfying dinner. This cheesy Chicken Fajita Bake combines tender seasoned chicken, colorful peppers, onions, a creamy fajita-style sauce, and melted cheese in one easy casserole.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
🛒 Ingredients
Chicken
- 1½ lbs (680 g) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon lime juice
Vegetables
- 1 medium bell pepper, thinly sliced
- ½ medium onion, thinly sliced
- 2 cloves garlic, minced
Creamy Fajita Sauce
- ½ cup plain Greek yogurt
- 2 oz (56 g) softened cream cheese
- ¼ cup chicken broth
- ½ cup shredded Mexican-blend or cheddar cheese
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper, to taste
Topping
- ½ cup shredded cheddar or Mexican-blend cheese
- Fresh cilantro, optional
- Lime wedges, optional
- Sliced jalapeño, optional
👩🍳 Instructions
1. Prepare the Chicken
Preheat your oven to 400°F (200°C).
Cut the chicken breasts into bite-sized pieces. Place them in a large bowl and add olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lime juice.
Toss thoroughly until every piece is evenly coated.
2. Prepare the Vegetables
Slice the bell pepper and onion into thin strips.
For the lowest-carb version, use a moderate amount of onion because onions contain more carbohydrates than most non-starchy vegetables.
3. Make the Creamy Sauce
In a bowl, whisk together the Greek yogurt, softened cream cheese, chicken broth, lime juice, chili powder, cumin, salt, and pepper.
Stir until smooth.
Fold in ½ cup shredded cheese.
4. Assemble the Bake
Lightly grease a 9×13-inch baking dish.
Add the seasoned chicken, sliced peppers, onion, and minced garlic. Spread everything into an even layer.
Pour the creamy fajita sauce over the top and gently toss to coat the ingredients.
Sprinkle the remaining ½ cup shredded cheese evenly over the casserole.
5. Bake
Cover the dish loosely with foil and bake for approximately 20 minutes.
Remove the foil and continue baking for another 5–10 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
For a more golden cheese topping, place the casserole under the broiler for 1–2 minutes, watching carefully.
6. Rest and Serve
Let the casserole rest for about 5 minutes before serving.
Finish with fresh cilantro, a squeeze of lime, and sliced jalapeños if desired.
🥑 Low-Carb Serving Ideas
Serve it with:
- Cauliflower rice
- Steamed broccoli
- Avocado
- Lettuce salad
- Sautéed zucchini
- Cauliflower tortillas
Avoid serving it with regular rice, flour tortillas, or chips if you’re trying to keep the meal low-carb.
💪 Protein & Carb Notes
The recipe is designed to be high-protein, gluten-free, and low-carb. The exact protein and net-carb numbers depend on the brands and exact quantities of chicken, dairy products, vegetables, and seasonings used.
The stated ~63g protein and ~7g net carbs per serving should therefore be treated as an estimate rather than a guaranteed value. Check your ingredient labels if you need precise macros.
🔥 Meal-Prep Tip
Divide the cooled casserole into 4 containers and refrigerate for up to 3–4 days. Reheat gently in the microwave or oven until hot.
