This Protein Cheesy Baked Fajita Chicken is a flavorful, high-protein dinner loaded with juicy chicken, colorful peppers, onions, bold fajita seasoning, and plenty of melted cheese. It’s easy to make in one baking dish and perfect for meal prep!
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4–6
Ingredients
For the Fajita Chicken
2 pounds boneless, skinless chicken breasts, cut into strips or bite-sized pieces
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
For the Cheesy Topping
1 cup low-fat cottage cheese
½ cup Greek yogurt
1½ cups shredded mozzarella cheese
½ cup shredded cheddar or Mexican-style cheese
1 tablespoon lime juice
Optional Toppings
Fresh cilantro
Sliced jalapeños
Diced avocado
Salsa
Sour cream or Greek yogurt
Lime wedges
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish.
2. Season the Chicken
Add the chicken to a large bowl.
Drizzle with olive oil and add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne, if using.
Toss until the chicken is evenly coated.
3. Add the Vegetables
Add the sliced bell peppers, onion, and minced garlic to the bowl with the chicken.
Toss everything together until well coated with the seasoning.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
4. Bake
Bake uncovered for 20–25 minutes, stirring once halfway through.
The chicken should be nearly cooked through and the vegetables should be tender.
5. Prepare the Creamy Protein Cheese Mixture
While the chicken bakes, blend or stir together:
Cottage cheese
Greek yogurt
Lime juice
For the smoothest texture, blend the cottage cheese and Greek yogurt until creamy.
Stir in ½ cup of the mozzarella cheese.
6. Add the Cheesy Topping
Remove the baking dish from the oven.
Spoon the creamy cottage cheese mixture evenly over the chicken and vegetables.
Sprinkle the remaining 1 cup mozzarella and the ½ cup cheddar or Mexican-style cheese over the top.
7. Bake Until Golden
Return the dish to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.
For a golden, slightly crispy top, broil for 1–2 minutes. Watch carefully to prevent burning.
The chicken should reach an internal temperature of 165°F (74°C).
8. Serve
Allow the dish to rest for 5 minutes before serving.
Top with fresh cilantro, jalapeños, avocado, salsa, or an extra squeeze of lime.
Protein Information
The exact nutrition depends on the brands and portion sizes used, but this recipe is naturally high in protein from:
Chicken breast
Cottage cheese
Greek yogurt
Mozzarella
Cheddar cheese
For approximately 6 servings, each serving can provide roughly 35–45 grams of protein, depending on the ingredients used.
Nut Information
This recipe is naturally peanut-free and tree-nut-free as written.
However, always check labels on:
Cottage cheese
Greek yogurt
Shredded cheese
Spices and seasoning blends
Optional toppings
If serving someone with a severe nut allergy, use products with appropriate allergen labeling and avoid cross-contact during preparation.
Tips for the Best Baked Fajita Chicken
Cut the chicken into similar-sized pieces for even cooking.
Don’t overcrowd the baking dish.
Drain excess liquid from the vegetables if necessary before adding the cheese topping.
Blend the cottage cheese for a smooth, creamy sauce.
Use freshly shredded cheese for better melting.
Let the dish rest for a few minutes before serving so the creamy topping can set.
Delicious Variations
Spicy Version
Add extra cayenne, sliced jalapeños, or hot sauce.
Low-Carb Version
Serve over cauliflower rice, lettuce, or roasted vegetables.
Taco Bowl Style
Serve with avocado, salsa, lettuce, and a spoonful of Greek yogurt.
Family Dinner Version
Serve with rice, quinoa, tortillas, or warm flatbread.
Extra Healthy Version
Add black beans, corn, or sliced zucchini for extra texture and fiber.
Q&A
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well and will be extra juicy, though the protein and fat content may differ.
Can I make this ahead of time?
Yes. Assemble the seasoned chicken and vegetables up to 24 hours ahead and refrigerate. Prepare the creamy cheese topping separately and add it before baking.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze it?
Yes. For best texture, freeze the cooked chicken and vegetables before adding fresh toppings. Freeze in an airtight container for up to 2 months.
How do I reheat it?
Reheat individual portions in the microwave, or warm the dish covered in a 350°F (175°C) oven until heated through.
Can I make it without cottage cheese?
Yes. Replace it with additional Greek yogurt, ricotta, or cream cheese, although the protein content and texture will change.
Serving Suggestions
Serve this cheesy fajita chicken with:
Cauliflower rice
Brown rice
Quinoa
Warm tortillas
A fresh green salad
Avocado slices
Salsa and lime wedges
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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