This one-dish wonder is a flavor-packed, low-carb dinner loaded with seasoned chicken, colorful bell peppers, onions, and melty reduced-fat cheese. Perfect for busy weeknights or weekend meal prep — it’s satisfying, simple, and W-W friendly.
🕒 Prep Time: 10 minutes
🔥 Cook Time: 25 minutes
⏱️ Total Time: 35 minutes
🍽️ Servings: 4
🏷️ W-W Points: 4-5 SmartPoints per serving (depending on cheese and oil used)
🥗 Dietary Tags: Low Carb, High Protein, Gluten-Free, W-W Friendly
🛒 Ingredients Checklist
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3–4 small boneless, skinless chicken breasts (or 2 large, sliced lengthwise)
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2 bell peppers (red and green), seeded and sliced
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1 medium onion, minced
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1 tsp ground cumin
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1½ tsp chili powder
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1 tsp garlic powder or minced garlic
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2 tsp paprika
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Salt and pepper to taste
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1 tbsp vegetable oil (or olive oil)
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1 cup grated reduced-fat mozzarella cheese (or your favorite reduced-fat cheese)
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Chopped fresh cilantro or parsley, for garnish
👩🍳 Directions
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Preheat Oven: Set your oven to 400°F (200°C). Lightly spray a baking dish with cooking spray.
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Season Chicken: Season both sides of the chicken breasts with cumin, chili powder, garlic, paprika, salt, and pepper. Reserve some seasoning for the veggies.
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Assemble Casserole: Place chicken in the prepared dish. Top with sliced bell peppers and minced onion. Sprinkle remaining seasoning over the top.
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Add Cheese & Bake: Drizzle with oil and cover with shredded cheese. Bake uncovered for 20–30 minutes or until the chicken is cooked through (165°F/74°C). For a golden top, broil for 2 minutes at the end.
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Serve & Garnish: Serve hot over cauliflower rice, zucchini noodles, or steamed veggies. Garnish with chopped cilantro or parsley.
💡 Extra Notes & Customizations
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Make it Spicier: Add crushed red pepper flakes or a diced jalapeño for extra heat.
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Dairy-Free Option: Use a dairy-free cheese alternative or omit the cheese altogether — it’s still delicious.
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Low-Oil Tip: Swap vegetable oil for a light spritz of olive oil spray to save points.
🧂 Ingredient Tips
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Cheese Options: Mozzarella melts beautifully, but feel free to try reduced-fat cheddar or a Mexican blend for added flavor.
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Veggies Galore: Mushrooms, zucchini, or spinach can be added for more volume and nutrients.
🍽️ Serving Suggestions
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Pair With: Cauliflower rice, spiralized zucchini, or a W-W tortilla for a wrap-style meal.
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Toppings: Add a dollop of fat-free Greek yogurt or a squeeze of fresh lime before serving.
🧊 Storage & Reheating
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Fridge: Store in an airtight container in the refrigerator for up to 4 days.
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Freezer: Freeze individual portions for up to 2 months. Thaw overnight before reheating.
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Reheat: Microwave covered or reheat in a 350°F oven until warm throughout.
📊 Nutrition Info (Per Serving – Estimated)
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Calories: ~250
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Protein: ~30g
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Carbs: ~8g
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Fat: ~11g
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W-W Points: 4–5 (depending on specific cheese and oil used)
Note: Use the W-W app or recipe builder for exact tracking based on brands and amounts.
❓ FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble the dish in the morning and bake it fresh in the evening.
Q: Can I use chicken thighs?
A: Sure! Use skinless, boneless thighs and adjust the cooking time as needed.
Q: Can I skip the cheese?
A: Absolutely — the casserole will still be flavorful and satisfying.
📝 Kristy’s Note
As a W-W coach and lifelong recipe creator, this chicken fajita casserole has become one of my go-to meals when I want big flavor without a lot of fuss. It’s colorful, satisfying, and adaptable — the kind of meal you’ll come back to week after week.
Call to Action
Have you tried this Baked Chicken Fajita Casserole? Drop a comment below or share your creation on social media with #CookingWithKristy. I’d love to see how you make it your own!