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Low Calorie Chicken Fajita Casserole - A Light, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
  • 3 bell peppers (mix of red, yellow, green), thinly sliced
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/3 cup plain nonfat Greek yogurt
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lime juice (plus extra wedges for serving)
  • 3/4 cup reduced-fat shredded Mexican blend or cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Optional toppings: diced tomatoes, sliced jalapeños, hot sauce, extra cilantro
  • Optional for serving: cauliflower rice, brown rice, or low-carb tortillas

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly mist a 9x13-inch baking dish with cooking spray.
  2. Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper.
  3. Season the chicken and veggies: In a large bowl, add chicken strips, sliced peppers, and onions. Drizzle with olive oil and sprinkle on the spice blend. Toss until everything is evenly coated.
  4. Whisk the sauce: In a separate bowl, whisk Greek yogurt, chicken broth, and lime juice until smooth. It should be pourable and lightly creamy.
  5. Assemble the casserole: Spread the chicken and veggie mixture evenly in the baking dish. Pour the yogurt-lime mixture over the top and gently toss to coat.
  6. Bake uncovered: Place in the oven and bake for 20 minutes. Stir gently, then continue baking for another 10–15 minutes, until the chicken is cooked through and the peppers are tender-crisp.
  7. Add cheese: Sprinkle the shredded cheese over the top and bake 3–5 more minutes, just until melted.
  8. Finish and serve: Let it rest for 5 minutes. Sprinkle with chopped cilantro. Serve with lime wedges and your favorite sides or wraps.