Chicken Fajita Casserole

Chicken Fajita Casserole is a high protein meal with yummy south-of-the-border flavors. It's a quick one-pot dinner with easy clean-up!

Prep Time10

Cook Time30

Total Time40

Servings: people

Calories: 411kcal

1.5 lbs boneless, skinless chicken breasts (about 3-4 breasts depending on size ) pound to even thickness. Should be no more than 1.5 inches thick
3 tablespoons taco seasoning divided 2.5 for chicken and ½ tbsp, for rice mixture
1 cup bell pepper chopped
1 cup onion chopped
1/2 tablespoon jalapeño deseeded & minced- OPTIONAL
3 teaspoon garlic minced
1/2 teaspoon salt
½ teaspoon black pepper
½ cup nonfat greek yogurt
½ cup Mexican blend cheese or cheddar, divided
16 ounces frozen brown rice-uncooked

Note: You want to use a pan you can transfer to the oven (stainless steel, cast iron , or a cast iron enamel braising pot are all great. Do not use Teflon or anything with a plastic handle).
Spray a pan with olive oil and heat over medium high heat. Season the outside of the chicken with 2 tablespoons of taco seasoning.
When the pan is hot, brown the chicken on each side for about 2 minutes per side. When it’s brown on each side, remove it and set aside on a plate.
Add in the onion, pepper, garlic, and jalapeño to the pan. Sauté for 2 minutes or until translucent.
Move the pan off the heat and add in the frozen brown rice, Greek yogurt, ¼ cup cheese, 1 tablespoon taco seasoning, salt and pepper. Stir together then place the chicken breasts on top.
Cover with foil and bake at 400 degrees for 25-27 minutes or until the chicken is 165 in the center.
Remove the foil and add the remaining ¼ cup of cheese. Turn the oven to broil and broil until the cheese is melted and starting to crisp.
Allow to cool for 5-10 minutes, garnish with fresh pico and avocado and serve.

Use an oven-safe pot. You'll start cooking the meal on the stovetop, but it finishes in the oven. You'll save a lot of time (and dishes) by using a Dutch oven or other heat-safe pot or pan.
Customize your spice level: If you don't like spice, omit the jalapeno; conversely, if you really like a spicy dinner, add a little extra!
Shred the cheese yourself. The flavor is much better than pre-shredded cheese, and it melts better, too.