Combines the flavors of chicken fajitas in a delicious protein packed casserole!
Cream cheese makes this casserole delicious and it's loaded with flavor and protein!
Full recipe in video below
1 pound chicken breast sliced or ground chicken
1 green bell pepper sliced
1 red bell pepper sliced
1 yellow onion sliced
2 tablespoons fajita seasoning
8 ounces 1/3 less fat cream cheese at room temperature
2 cups light shredded cheddar cheese divided
15 oz. can black beans drained and rinsed
Cilantro roughly chopped, for garnishing (optional)
Preheat the oven to 350°F.
Heat a large skillet over a medium-high heat. Add the sliced chicken and cook, stirring, until cooked through. You can make sure the chicken is fully cooked by using a meat thermometer and making sure the internal recipe is 165°. Remove the chicken from the skillet and set aside.
Drizzle a little extra olive oil in the skillet if necessary, then add the sliced peppers and onion. Cook, stirring, until just softened. Add the fajita seasoning and cook, stirring, for 1 minute or until fragrant. Remove from heat.
Add the softened cream cheese and 1 cup of the shredded cheddar cheese to a large mixing bowl. Mix until well combined. Add the cooked chicken, cooked pepper mixture and black beans, and mix until well combined.
Transfer the mixture to a 9 x 13 inch baking dish. Sprinkle the remaining cup of shredded cheese over the top.
Bake for 30 minutes. Sprinkle the chopped cilantro on top (if desired) just before serving.
8 Servings:
257 calories
11g fat
11g carbs
24g protein
Recipe inspiration from butterwithasideofbread.com
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