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
Calories: 663kcal
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 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.
Nutrition
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