Ingredients Quantity
4 boneless, skinless chicken breasts
1 packet fajita seasoning
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
Optional Additions
Fresh lime juice for brightness
Chopped cilantro for a fresh garnish
Sliced jalapeños for heat
Avocado or guacamole on the side
Sour cream or Greek yogurt for a creamy topping
Cherry tomatoes or corn kernels for added color and texture
Tips for Success
Pound chicken to even thickness so it cooks uniformly.
Marinate chicken in seasoning and olive oil for 30 minutes to boost flavor.
Slice peppers and onions evenly to ensure they roast nicely without burning.
Cover with foil during baking to retain moisture, then uncover at the end to melt the cheese.
Use a meat thermometer to ensure the chicken reaches an internal temp of 165°F (74°C).
Instructions
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This is totally news to me!
This dish would disappear in a flash every time my mom made it during those crazy times.
