Cheesy Keto Chicken Fajita Casserole

Makes Four Servings

Ingredients

• 2-3 Skinless chicken breast, boneless

• 3 Tbsp Olive Oil

• 1/2 cup cream cheese spread

• 1 1/2 tsp Paprika

• 1 tsp ground Cumin

• 1 tsp dried Oregano

• 3/4 tsp salt

• 1/2 tsp black pepper

• 1/4 cup raw onion (white, yellow, or red), chopped

• 1/4 cup green pepper

• 1/4 cup red pepper

• 1 cup grated mexican cheese

Garnish

• 1/2 Avocado

• Jalapeno sliced

• Sour Cream

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2.  Place the chicken breasts on a cutting board and butterfly them (slice 3/4 of the way horizontally) - season with salt and pepper on both sides.

3. Add 1 Tbsp of olive oil to a non- stick skillet, and place over high heat. Cook the chicken breasts for 2-3 minutes on each side until golden, then transfer them to a plate.

4. Rest the chicken breasts for 5 minutes, chop them into 1/2 inch cubes, and add them to a bowl.

5. Mix in the cream cheese, 1/4 cup of shredded cheese, and ½ tsp each paprika, cumin, and oregano. Taste and adjust seasoning, set aside.

6. Place the skillet over medium-high heat, and drizzle 2 tbsp of olive oil.

7. Add the onions and cook them for one minute. Add the red bell pepper, green bell pepper, 1 tsp paprika, ½ tsp cumin, ½ tsp oregano, ¼ tsp black pepper, and 1/4 tsp salt. Cook for 2-3 minutes.

8. Transfer the chicken mixture to a medium- sized casserole dish, and distribute it evenly.

9. Spread the cooked onions and peppers over the chicken. Finally, sprinkle 3/4 cup of shredded cheese on top.

10. Bake for 25-30 minutes, or until the cheese is golden and bubbly.

11. Let the casserole cool for 10 minutes.

12. Garnish it with sliced avocado, coriander leaves, and sliced jalapenos. Serve immediately.