2poundschicken breast, boneless & skinlessabout 4 medium chicken breasts
3largebell peppers(red, green, orange or yellow)
1package (1.12 oz)fajita seasoning mix(I used the McCormick brand fajita seasoning mix)
1cup shredded mozzarella cheese
Preheat oven to 350 F. Grease a large casserole dish with nonstick spray and set aside.
Cut the chicken breasts into strips that are about 1.5 inches wide by 3-4 inches long.
Place the chicken strips in a gallon sized zip lock bag, add the olive oil, fajita seasoning mix and chili powder. Seal the bag shut.
Mix the chicken and seasoning until the chicken is evenly coated.
Remove the chicken from the bag, and place evenly into the bottom of your casserole dish. The chicken strips should be touching, but not stacked on top of each other.
Wash and remove the stems from the bell peppers. Slice into ½ inch wide slices. Set aside.
Peel the onion and slice into ½ inch wide slices.
Layer the onion slices and pepper slices evenly over the chicken.
Place in the oven and bake for 30 minutes.
Add cheese evenly over the top and bake for an additional five minutes. Chicken is done when it reaches a temperature of 165F. (Cooking time may vary slightly depending on the thickness of the chicken strips).
Per ⅙th of a casserole: 265 calories35 grams protein7.5 grams carb9 grams of fatVitamin C 200%