There’s something about the way this low calorie chicken fajita casserole fills the kitchen with its smoky, spiced aroma that instantly makes you slow down. I remember the first time I made it—midweek, after a long day, with the light already softening through the kitchen window. The sizzle of chicken mingling with colorful bell peppers was a quiet welcome after a hectic afternoon. I was halfway through chopping the peppers when the phone buzzed, and I got distracted, leaving a few seeds in one slice. Not perfect, but it all came together in the oven somehow, and the bubbling cheese on top made it feel like a little celebration.
Why You’ll Love It:
- Bright, fresh vegetables bring a pop of color and texture that’s satisfying without heaviness.
- Lean chicken and bold Mexican spices create a rich flavor that feels indulgent but stays light.
- It’s simple—and that’s kind of the point. No complicated steps, just honest ingredients.
- Perfect for batch cooking, though it’s best enjoyed within a few days to keep the veggies crisp.
If you’re juggling a busy schedule but still want something nourishing and comforting, this casserole hits the spot without weighing you down.
Print
Low Calorie Chicken Fajita Casserole
- Total Time: 45 minutes
- Yield: 6 1x
Description
A healthy and flavorful low calorie chicken fajita casserole packed with colorful bell peppers, lean chicken breast, and Mexican spices, perfect for a nutritious weeknight dinner.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low sodium chicken broth
1/2 cup canned diced tomatoes, drained
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for 5-6 minutes until lightly browned but not fully cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the sliced red, green, and yellow bell peppers, onion, and minced garlic. Sauté for 5 minutes until vegetables are slightly softened.
Return the chicken to the skillet with the vegetables. Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper over the mixture. Stir well to coat evenly.
Add the chicken broth and diced tomatoes to the skillet. Stir to combine and bring to a simmer. Cook for 3-4 minutes until the chicken is cooked through and the liquid has slightly reduced.
Transfer the chicken and vegetable mixture to a 9×9 inch casserole dish and spread evenly.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly.
Remove from oven and garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: I usually cook this in a standard ovenproof dish, nothing fancy needed. It’s great served with a side of fresh greens or even wrapped in a warm tortilla for a casual dinner. Sometimes, I swap in a few jalapeño slices if I’m feeling adventurous, but I haven’t tested that enough to swear it works for everyone. Another time, I tossed in some corn kernels for a touch of sweetness, which was a nice surprise. If you don’t have fresh cilantro on hand, a sprinkle of green onion can add a nice pop too.
FAQ:
Can I make this ahead of time? Yes, it stores well in the fridge for up to three days, but I wouldn’t recommend freezing because the peppers might get mushy.
What’s the best way to reheat? Microwaving individual portions works fine—just keep an eye so it doesn’t dry out.
Is this casserole spicy? It has a mild kick from the chili powder and smoked paprika, but you can adjust the heat to your liking.
Ready to bring some vibrant flavor and easy comfort to your dinner table? Save this recipe and give it a try—you might find yourself making it on repeat.