- Cover the baking dish with aluminum foil and bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Add the Cheese
- Remove the foil and sprinkle the shredded Mexican cheese blend evenly over the chicken and veggies.
- Return to the oven and bake uncovered for another 5–7 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
- Remove the dish from the oven and let it rest for 5 minutes.
- Garnish with a squeeze of lime juice, fresh cilantro, or your favorite toppings.
- Serve as-is, or pair with rice, tortillas, or a fresh green salad.
Serving Suggestions
- Tacos: Slice the chicken and serve with warm tortillas, topping with the baked veggies and cheese.
- Over Rice: Serve the chicken and veggies on a bed of cilantro-lime rice for a complete meal.
- Low-Carb Option: Pair with cauliflower rice or enjoy the dish on its own.
Storage and Reheating Tips
- Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave individual portions for 1–2 minutes.
- Freezing Option: Freeze cooked chicken and veggies for up to 2 months. Thaw overnight in the refrigerator and reheat as desired.
Why You’ll Love This Recipe
- Easy to Make: Minimal prep and one pan make cleanup a breeze.
- Full of Flavor: The fajita seasoning and cheesy topping make every bite irresistible.
- Customizable: Add your favorite toppings or swap out veggies to suit your taste.
This Cheesy Baked Fajita Chicken is a vibrant, flavorful dish that’s as simple to make as it is delicious. It’s perfect for busy weeknights or serving a crowd, and the leftovers (if there are any) are just as good the next day!