Ingredients:

  • 2 lbs boneless skinless chicken breast
  • 3 large bell peppers, sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened
  • 1/2 cup salsa
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In the bottom of a 9x13 inch baking dish, toss the sliced bell peppers and onions with olive oil and half of the fajita seasoning (chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper). Spread them in an even layer.
  3. Rub the remaining fajita seasoning onto the chicken breast pieces.
  4. Place the seasoned chicken pieces directly on top of the vegetables.
  5. In a small bowl, whisk together the softened cream cheese and salsa until smooth, then spread the mixture evenly over each piece of chicken.
  6. Cover the baking dish with foil and bake for 25 minutes.
  7. Remove the foil, sprinkle the shredded Monterey Jack cheese evenly across the top, and bake for another 15-20 minutes until the cheese is bubbly and mahogany-colored, and the chicken reaches an internal temperature of 165°F (74°C).
  8. Garnish with chopped fresh cilantro before serving.