Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 packet (about 1 oz / 28g) fajita seasoning
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • Salt and pepper, to taste
  • 1 cup sour cream (240 ml) or Greek yogurt
  • 2 cloves garlic, minced
  • 1 cup shredded Mexican blend cheese (115 g), divided
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken dry, rub with olive oil, season generously with fajita seasoning, salt, and pepper.
  3. Spread sliced peppers and onions in an even layer in the baking dish.
  4. Arrange seasoned chicken breasts on top of the vegetables.
  5. Combine sour cream (or yogurt), minced garlic, and half of the shredded cheese in a bowl.
  6. Spread the creamy sauce evenly over the chicken breasts.
  7. Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  8. Sprinkle remaining cheese over the top and return to the oven for 5 minutes, or until melted and bubbly.
  9. Remove from oven, garnish with cilantro (if using), and serve with lime wedges.