Healthy Chicken Fajita Bake
This chicken fajita bake is an easy, one-pan meal that’s a complete meal in one convenient dish! Topped with a dairy-free cashew cream sauce, this simple and healthy dinner is packed with a ton of flavor the entire family will enjoy.
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Why You’ll Love This One-Dish Meal
I love a good one-pan meal. It makes clean up a breeze, especially on busy nights I don’t want a million dishes going at once. (Or when I want to enjoy an evening with my family without cooking dinner and handling the cleanup.)
A favorite flavor in our household is or the Southwest and Mexican varieties. There’s just something about chili powder, cumin, garlic, and paprika that tickles my tastebuds.
Tacos are a common occurrence in our house when we want to get that Southwestern or Mexican flavor fix, but I wanted something hearty that would be easy to make into a meal-prep bowl if need be (for lunches or dinners throughout the week). And this healthy chicken fajita bake makes fantastic leftovers for that exact purpose!
It’s All in the Marinade
You have two options with this recipe in terms of how to use the marinade. You can either toss the veggies together with the seasonings and sprinkle it on the chicken and bake, or you can let it marinade.
If you do the latter, just let the veggies and fajita seasonings chill for at least 30 minutes before baking to infuse the flavor.
Same goes for the chicken breasts. Rub them with the seasoning, and let them sit for 30 minutes to properly marinate. (If you go over that time frame, cover and place them in the fridge to keep it food-safe and bacteria-free.)
Key Ingredients
- Brown rice
- Chicken broth (Organic, free-range, low-sodium is best.)
- Avocado oil
- Bell peppers (Sliced; I like using red, yellow, and orange for the colors, but any will work!)
- Red onion
- Yellow onion
- Whole chicken breasts
- Canned black beans
- Homemade fajita mix (detailed below)
Homemade Fajita Seasoning
You can easily make your own homemade multipurpose fajita seasoning by combining equal portions of the following dry seasonings (I used a tablespoon of each):
Cashew Cream Sauce
I love the cashew cream sauce that goes with this fajita casserole. It’s so good!
This recipe yields a lot of leftovers, so you can half it or store the leftovers in a mason jar or resealable container.
Use the leftovers as a dip for veggies, a salad dressing, or just as a sauce for the rest of the week’s meals.
Want to spice it up? Try this Jalapeno Lime Cashew Sauce!
How To Make Cashew Cream Sauce
The ingredients I used for this recipe are super simple. I love how you can add different herbs and seasonings to completely transform it.
- Raw cashews (soaked over night or for 30 minutes in hot water)
- Lime juice
- Apple cider vinegar
- Garlic powder
- Salt
Next, all that’s left to do is blend them up in your high-speed blender until the cashew cream sauce is thick, smooth, and super creamy!
Frequently Asked Questions
Why is my rice undercooked or mushy?
It depends on the rice you use. If you use instant “minute” rice, it may be mushy. Reduce the cooking time, but make sure the chicken still reaches 165F. If your rice isn’t done after 45 minutes, remove the foil and cook for another 10 minutes and let sit for an additional 5. My rice had a little extra liquid at the bottom, but it still worked out. I used long grain rice (which is why it took a little longer).
What if I didn’t soak the cashews overnight?
If you don’t soak the cashews overnight, there is a shortcut you can use. Boil water and pour over the cashews (to cover them) and let them sit for at least 30 minutes.
Is this dairy free?
This chicken fajita casserole recipe is dairy free. I don’t top it with cheese (most fajitas don’t actually have cheese) and the cashew sauce gives you a creamy dip without a cream base. Which is perfect if you have a dairy or lactose intolerance.
Can you freeze fajita casserole?
Yes, you can but to prevent freezer burn you will want to place wax paper or saran wrap over top first. Then cover and freeze. I wouldn’t want this to be frozen for longer than three months. Rice does freeze a little funny and the texture may change slightly, but it will still taste good.
How to Make Chicken Fajita Casserole
- Preheat oven to 375 degrees. Meanwhile, prepare the fajita mix.
- Add the sliced peppers, onions, avocado oil, and 3/4 of the fajita mix to a bowl, stir to evenly coat, and set aside.
- Then, in a 9×13 casserole dish, add the rice, chicken broth, and 1/2 the fajita veggies.
- Place the chicken breasts on top and sprinkle the rest of the fajita mix over. Top with the remaining veggies and the black beans.
- Cover with aluminum foil, and bake for 45 minutes or until rice is done. If rice is not done, take off aluminum foil and bake for another 10 minutes.
- Let stand for 5 minutes before serving. Enjoy fresh, or pack into individual servings to enjoy throughout the week!
Storage, Freezing, and Reheating Instructions
- Store cooled leftovers in airtight containers in the fridge for up to 5 days.
- Freeze this cooked and cooled chicken fajita bake in an airtight container for up to 2 months.
- Reheat from chilled in the microwave until warmed through, or from frozen at 350 degrees for 30 minutes or until heated throughout.
More Meal-Prep Recipes To Try
- Mexican Quinoa Salad
- Butternut Squash Chili
- Instant Pot Chicken Burrito Bowls
- Turkey Taco Skillet
- Chicken Stuffed Pepper Soup (Stovetop & Instant Pot)
Chicken Fajita Bake with Cashew Cream Sauce
Equipment
Ingredients
- 1.5 cups brown rice
- 3 cups chicken broth
- 1 tablespoon avocado oil
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 orange pepper sliced
- 1/2 red onion sliced
- 1 small yellow onion sliced
- 4 chicken breasts
- 15 oz black beans rinsed and drained
Fajita Mix
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
Cashew Lime Sauce
- 1 cup cashews soaked over night or for 30 minutes in hot water, drain water.
- 1/2 cup water
- 1 tablespoons lime juice
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375F
- Prepare the fajita mix first. Add all the spices into a bowl, stir.
- In a bowl add the peppers, onions, avocado oil, and 3/4 of the fajita mix. Stir to evenly coat. Set aside.
- In a 9×13 casserole dish add the rice, chicken broth, and 1/2 the fajita veggies.
- Place the chicken breasts on top and sprinkle the rest of the fajita mix over. Top with the remaining veggies and the black beans.
- Cover with aluminum foil and bake for 45 minutes or until rice is done. If rice is not done, take off aluminum foil and bake for another 10 minutes.
- Let stand for 5 minutes before serving.
Cashew Cream Sauce
- Add all the ingredients to a blender and blend until smooth.
- Pour desired amount over the fajita casserole.
- Serve the leftover sauce over salads or as dips for vegetables.
Nutrition
