Scale

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tbsp fajita seasoning (or homemade mix below)

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

1 red bell pepper (sliced)

1 yellow bell pepper (sliced)

1 green bell pepper (sliced)

1 small onion (thinly sliced)

1 tbsp olive oil

½ tsp chili powder

½ tsp paprika

1 cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Fresh cilantro and lime wedges for garnish

Preheat oven to 375°F (190°C) and grease a baking dish.
Season the Chicken: Place chicken breasts in the dish, drizzle with olive oil, and rub with fajita seasoning, garlic powder, salt, and pepper.
Prepare the Vegetables: In a bowl, toss sliced bell peppers and onions with olive oil, chili powder, and paprika. Spread over the chicken.
Bake the Chicken: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until chicken is cooked through.
Add Cheese & Melt: Sprinkle cheddar and Monterey Jack cheese over the chicken and bake for another 5 minutes until melted and bubbly.
Garnish & Serve: Top with fresh cilantro and a squeeze of lime juice. Serve with rice, tortillas, or a crisp salad.