Chicken Fajita Bake with Cashew Cream Sauce
This easy and healthy chicken fajita casserole is the perfect meal for a busy day. Made in one pan, so it has less cleanup!
Servings: 4 people
- 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
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
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 9x13 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.
Serving: 1serving | Calories: 663kcal | Carbohydrates: 88g | Protein: 41g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2085mg | Potassium: 1476mg | Fiber: 13g | Sugar: 5g | Vitamin A: 2336IU | Vitamin C: 151mg | Calcium: 114mg | Iron: 6mg