This 30-minute healthy fajita bake is a one-pan high-protein dinner with chicken, bell peppers, and cottage cheese. Perfect for busy weeknights, it's macro-friendly and delicious.

Ingredients

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Instructions

Step 1

Preheat your oven to 400°F (200°C). While the oven heats, prepare your ingredients. Slice the chicken breasts into thin, even strips about ½ inch thick. This ensures quick and uniform cooking. Slice the bell peppers and onion into similar-sized strips so they cook evenly. In a large bowl, combine the chicken strips, sliced peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning, salt, and pepper. Toss everything together until well coated. The olive oil helps the seasoning adhere and promotes browning, while the fajita seasoning brings the classic smoky, spicy flavor.

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Step 2

Transfer the seasoned chicken and vegetable mixture to a large cast iron skillet or a 9×13 inch baking dish. Spread everything into an even layer. The single layer ensures that the chicken and vegetables roast rather than steam, giving them nice caramelized edges. Dollop the cottage cheese evenly over the top. Do not stir it in; the cottage cheese will melt and create creamy pockets as it bakes. Place the dish in the preheated oven and bake for 15 minutes.

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Step 3

After 15 minutes, remove the dish from the oven and give it a gentle stir to incorporate the melted cottage cheese into the chicken and vegetables. Return to the oven and bake for an additional 5-10 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the edges are bubbly and golden. The cottage cheese will become creamy and slightly browned on top. Garnish with fresh cilantro if desired. Serve immediately with warm tortillas, rice, or a side salad. The leftovers keep well in the refrigerator for up to 4 days.

For best results

  • For the best flavor, use a homemade fajita seasoning blend: mix 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, and a pinch of cayenne. Store leftovers in an airtight jar. This avoids the anti-caking agents and excess sodium in store-bought packets, giving you a fresher, more vibrant taste.
  • To ensure the chicken stays juicy, avoid overcooking. Use an instant-read thermometer to check for 165°F (74°C). Because the chicken is sliced thinly, it cooks quickly. If you prefer a thicker cut, increase the initial bake time by 5 minutes.
  • Low-fat cottage cheese works best because it has a higher protein content and less moisture than full-fat versions, which can make the dish watery. If using full-fat, drain off any excess liquid before dolloping. For an even creamier texture, blend the cottage cheese in a food processor until smooth before adding.
  • Feel free to add other vegetables like zucchini, mushrooms, or cherry tomatoes. Just keep the total volume similar so the dish doesn't become too watery. If adding juicy vegetables like tomatoes, consider roasting them separately and adding at the end.
  • For a lower-carb option, serve the fajita bake over cauliflower rice or a bed of lettuce. To make it a complete one-pan meal, add a can of drained black beans or corn to the mix before baking. This boosts fiber and makes it even more filling.
  • Meal prep tip: This dish reheats beautifully. Store in individual containers for up to 4 days. Reheat in the microwave or in a skillet over medium heat. Add a splash of water or broth to restore moisture if needed.

Variations

  • Make it vegetarian: Replace chicken with 1 block of extra-firm tofu (pressed and cubed) or 2 cups of sliced portobello mushrooms. Tofu should be tossed in the same seasoning and oil, then baked alongside the vegetables. Mushrooms add a meaty texture and umami flavor. For extra protein, add a can of drained chickpeas.
  • Spicy kick: Add 1-2 diced jalapeños or a teaspoon of chipotle powder to the seasoning mix. You can also drizzle with hot sauce before serving. For a smoky heat, use ancho chili powder instead of regular chili powder.
  • Cheese lovers: If you're not dairy-sensitive, sprinkle ½ cup of shredded Monterey Jack or pepper jack cheese over the top during the last 5 minutes of baking. This adds a gooey, melty layer that complements the creamy cottage cheese.
  • Swap the protein: Use boneless, skinless chicken thighs for a juicier result, or substitute with lean ground turkey or beef. If using ground meat, brown it in a skillet first, then mix with vegetables and cottage cheese before baking. Adjust cooking time accordingly.
  • Add grains: Stir in 1 cup of cooked quinoa or brown rice before baking to make it a hearty casserole. This will increase the carbohydrate content but also add fiber and texture. Reduce the oven time by 5 minutes since the grains are already cooked.

Nutrition

  • Calories345 kcal
  • Total Fat12g
  • Saturated Fat3g
  • Cholesterol85mg
  • Sodium680mg
  • Total Carbohydrates18g
  • Dietary Fiber4g
  • Sugars9g
  • Protein40g

Common Questions

Can I use Greek yogurt instead of cottage cheese?
Yes, you can substitute Greek yogurt for cottage cheese. Use plain, full-fat or low-fat Greek yogurt. However, note that Greek yogurt has a tangier flavor and may not melt as smoothly. To prevent curdling, stir it in after baking or use it as a topping. Cottage cheese provides a creamier, milder taste and higher protein content per serving.
How do I store leftovers and how long do they last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1-2 minutes or in a skillet over medium heat with a splash of water to prevent drying. The dish also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make this dairy-free?
Absolutely. Substitute cottage cheese with a dairy-free alternative like blended silken tofu or a dairy-free cream cheese. For the fajita seasoning, ensure it doesn’t contain any dairy. Use a dairy-free yogurt or cheese alternative for topping. The texture will be slightly different but still delicious.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your fajita seasoning blend does not contain wheat or gluten additives. Most store-bought fajita seasonings are gluten-free, but always check the label. Serve with corn tortillas or gluten-free wraps to keep the meal entirely gluten-free.
Can I use frozen chicken?
It’s best to thaw chicken completely before cooking to ensure even cooking and food safety. If using frozen chicken, slice it while still slightly frozen (which can be easier) and then increase the bake time by 5-10 minutes. Always check the internal temperature reaches 165°F (74°C).
What can I serve with this fajita bake?
This dish is versatile. Serve with warm flour or corn tortillas, over cilantro lime rice, with a side of black beans, or on a bed of lettuce for a low-carb option. Guacamole, salsa, and sour cream (or Greek yogurt) make excellent toppings. For a complete meal, add a simple side salad.