The Weight War’s Fajita Chicken Breasts Casserole is a delightful twist on a classic Tex-Mex favorite, carefully crafted to be both flavorful and health-conscious. This wholesome dish features tender chicken breasts seasoned with a harmonious blend of cumin, chili powder, garlic, and paprika, offering a burst of vibrant flavors with every bite. The addition of colorful bell peppers and minced onions not only adds a pleasing visual appeal but also contributes a delightful crunch and sweetness to the dish. Topped with a generous sprinkling of reduced-fat mozzarella cheese, this casserole bakes to golden perfection, creating a satisfyingly gooey and cheesy layer over the succulent chicken and vegetables.

Garnished with freshly chopped cilantro or parsley for a final touch of brightness, this dish is as visually stunning as it is delicious. Whether served over cauliflower rice, steamed vegetables, or enjoyed on its own, this Fajita Chicken Breasts Casserole promises to be a comforting and nutritious meal option that’s perfect for any occasion. With its balanced flavors, customizable spice level, and suitability for meal prep, it’s a versatile recipe that’s sure to become a household favorite among those following a Weight War’s plan or simply looking for a lighter take on a beloved classic.

Weight War’s Fajita Chicken Breasts Casserole


  • 3-4 small boneless, skinless chicken breasts (about 1 1/2 lbs/750g), or 2 large chicken breasts, sliced lengthwise
  • 2 bell peppers (1 red and 1 green), seeded and sliced into strips
  • 1 medium onion, minced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic powder or minced garlic
  • 2 teaspoons paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 cup grated reduced-fat mozzarella cheese or your favorite reduced-fat cheese
  • Chopped fresh cilantro or parsley for garnish


  1. Preheat your oven to 400°F (200°C) and lightly coat a baking dish with cooking spray.
  2. Season chicken breasts on both sides with cumin, chili powder, garlic, paprika, salt, and pepper. Reserve some seasoning for later use.
  3. Place the chicken breasts in the prepared baking dish and drizzle with oil. Top with peppers and onions, and sprinkle with the remaining fajita seasonings. Finish with grated reduced-fat mozzarella cheese.
  4. Bake the chicken fajita casserole for 20 to 30 minutes (depending on thickness) or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil the dish for 2 minutes at the end to crisp the top if desired.
  5. Serve immediately over cauliflower rice, steamed vegetables, zucchini noodles, or on its own.
  6. Garnish with chopped fresh cilantro or parsley before serving.

Weight War’s Points:

  • This recipe makes approximately 4 servings.
  • Points per serving (without accompaniments): Each serving is approximately 4-5 Weight War’s SmartPoints, depending on specific ingredients used.


  • Adjust the spiciness according to your preference by increasing or decreasing the amount of chili powder and black pepper.
  • For a smoky flavor, you can substitute the paprika with smoked paprika.
  • This recipe is great for meal prep as it can be easily reheated for a quick and delicious lunch or dinner.

By Admin

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