Chicken Fajita Casserole

This Chicken Fajita Casserole isn’t a traditional casserole, but it sure does pack a lot of flavor. Thank you Eatwell 101

3 or 4 small chicken breasts (1 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and fresh cracked pepper to taste
1 Tbsp vegetable oil
1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro, or parsley, for garnish

• Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
• Place chicken breasts on a shallow plate. 
• Sprinkle cumin, chili powder, garlic, paprika, salt, and pepper on both sides. 
• Keep some of the spices for sprinkling over the vegetable.
• Arrange chicken breasts into the prepared baking dish, and drizzle with oil. 
• Top chicken breasts with bell peppers and onion
• Sprinkle with the remaining fajita seasonings. 
• Finish the casserole with shredded mozzarella cheese on top.
• Bake the fajita chicken casserole for 20 – 30 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). 
• You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. 
• Serve immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is