Description
One pan chicken fajita casserole combines your favorite aspects of fajitas into a flavor-packed healthy casserole. Loaded with seasoned chicken, peppers, onions, and rice, then topped with melted cheese for a hearty, protein-packed meal.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast, sliced into thin strips
- 2 tablespoons taco seasoning, divided
- 3 cups julienned onion (about 1 medium)
- 5 heaping cups julienned bell peppers (about 3 medium)
- 1 1/2 cups brown rice
- 1 heaping cup sliced mushrooms
- 1 can (14.5 ounces) fire-roasted tomatoes
- 1 can (4 ounces) diced hatch green chiles
- 1 1/2 to 1 3/4 cups chicken broth
- 1 heaping cup shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Avocado (optional topping)
- Cilantro (optional topping)
- Lime juice (optional topping)
- Greek yogurt or sour cream (optional topping)
- Hot sauce (optional topping)
Instructions
1. Preheat oven to 375°F.
2. Heat a large 12-inch oven-safe skillet over medium heat. Add olive oil. Add chicken, 1 tablespoon taco seasoning, salt, and pepper. Sauté for 2–3 minutes until browned on the outside but not fully cooked. Remove from the pan and set aside.
3. In the same skillet, add onions with a pinch of salt and pepper. Sauté for 2–3 minutes until slightly softened, deglazing the pan with a splash of broth if needed. Add bell peppers and remaining taco seasoning and sauté another 2–3 minutes.
4. Stir in the brown rice and toast for 1–2 minutes. Add the cooked chicken, fire-roasted tomatoes, green chiles, and mushrooms. Mix well to combine.
5. Pour in the chicken broth and stir carefully to incorporate. Ensure there is enough liquid visible but not fully submerging the mixture to properly cook the rice.
6. Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 10–15 minutes until liquid is absorbed and rice is tender.
7. Remove from oven, sprinkle shredded cheddar cheese over the top, and return to the oven for 1–2 minutes until melted.
8. Let rest for 5 minutes before serving. Top with avocado, cilantro, lime juice, Greek yogurt, sour cream, or hot sauce as desired.
Notes
Leave off the cheese to make this dairy-free.
Be sure there is enough visible liquid before baking to ensure the rice cooks properly.
This casserole stores well in the refrigerator for up to 4 days and is great for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5.7 g
- Sodium: 194 mg
- Fat: 7.3 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3.9 g
- Protein: 21.1 g
- Cholesterol: 58 mg