FAJITA CHICKEN BREASTS CASSEROLE

1. 3-4 small boneless, skinless chicken breasts (about 1 1/2 lbs/750g), or 2 large chicken breasts, sliced lengthwise
2. 2 bell peppers (1 red and 1 green), seeded and sliced into strips
3. 1 medium onion, minced
4. 1 teaspoon ground cumin
5. 1 1/2 teaspoons chili powder
6. 1 teaspoon garlic powder or minced garlic
7. 2 teaspoons paprika
8. Salt and freshly ground black pepper to taste
9. 1 tablespoon vegetable oil
10. 1 cup grated reduced-fat mozzarella cheese or your favorite reduced-fat cheese
11. Chopped fresh cilantro or parsley for garnish

Directions:

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.