Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken breasts, cut into ½ inch (1.3 cm) strips
  • 2 tablespoons (30 ml) vegetable oil, divided
  • 2 tablespoons (16 g) fajita seasoning, divided
  • 1 lime, juiced (about 2 tablespoons / 30 ml)
  • 1 red bell pepper, sliced into strips (about 6 oz / 170 g)
  • 1 green bell pepper, sliced into strips (about 6 oz / 170 g)
  • 1 yellow onion, sliced (about 6 oz / 170 g)
  • 2 cups (225 g) shredded Monterey Jack or Mexican-blend cheese, divided
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (120 g) sour cream
  • ½ teaspoon (1.5 g) garlic powder
  • 2 tablespoons (5 g) chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. Pat the 1.5 lb (680 g) boneless, skinless chicken breasts dry with paper towels, then cut them into ½ inch (1.3 cm) strips.
  3. In a bowl, toss the chicken with 1 tablespoon of the oil, 1 tablespoon (8 g) of the fajita seasoning, and the lime juice. Let it rest for 10 minutes while you prep the vegetables. The strips should look evenly coated with no dry or pale patches.
  4. Slice the red and green bell peppers and the onion into strips about ¼ inch (6 mm) thick.
  5. Heat the remaining 1 tablespoon of oil in a 12 inch (30 cm) skillet over medium-high heat until it shimmers.
  6. Add the chicken in a single layer and cook without moving it for 2 to 3 minutes, until the edges turn golden. Flip and cook 2 minutes more, then transfer to a plate. Work in two batches if the pan looks crowded.
  7. Add the peppers and onion to the same skillet with the remaining 1 tablespoon (8 g) of fajita seasoning. Cook for 4 to 5 minutes, stirring occasionally, until the edges blister and the onion turns translucent. The peppers should still have a bit of bite. Return the chicken and any juices from the plate to the skillet and toss with the vegetables to combine.
  8. In the mixing bowl, beat the softened cream cheese, sour cream, and garlic powder until smooth. Stir in 1 cup (112 g) of the shredded cheese.
  9. Spread the chicken and vegetable mixture evenly in the baking dish. Spoon the cream cheese mixture over the top in dollops, then sprinkle the remaining 1 cup (112 g) of cheese over everything.
  10. Bake uncovered for 15 to 18 minutes, until the cheese is fully melted, the edges are bubbling, and golden spots appear on top.
  11. Check that the thickest piece of chicken reads 165°F (74°C) on an instant-read thermometer. If it is below 165°F (74°C), bake a few minutes more and check again.
  12. Let the dish rest for 5 minutes so the cheese sets enough to scoop cleanly.
  13. Scatter the cilantro over the top and serve with lime wedges on the side.