This healthy chicken fajita cottage cheese bake delivers over 35g protein per serving. An easy, macro-friendly casserole perfect for meal prep and busy weeknights.

Ingredients

Toggle: Metric / US

Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, prepare your ingredients. Slice the chicken breasts against the grain into thin strips about 1/2-inch thick. This ensures the chicken cooks quickly and stays tender. Slice the bell peppers and onion into similar-sized strips for even cooking. Mince the garlic cloves. In a small bowl, combine the fajita seasoning, smoked paprika, cumin, cayenne (if using), and a pinch of salt and pepper. Set aside. The spice blend will coat both the chicken and vegetables, infusing them with classic fajita flavor.

Step 1 image
Step 2

Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat. Add the chicken strips in a single layer, being careful not to overcrowd the pan. Sear for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). The browning creates fond (caramelized bits) that add deep flavor. Transfer the cooked chicken to a plate and set aside. Do not wipe the skillet; the fond will flavor the vegetables.

Step 2 image
Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onion. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened and lightly charred at the edges. Add the minced garlic and cook for 1 more minute until fragrant. The charring mimics the effect of a hot grill and adds a smoky sweetness that balances the tangy cottage cheese.

Step 4

In a medium bowl, combine the low-fat cottage cheese, plain Greek yogurt, and half of the shredded mozzarella. Mix well until smooth. The cottage cheese provides a creamy, high-protein base with a mild tang, while the Greek yogurt adds thickness and a boost of protein. This mixture will create a luscious sauce that binds the casserole together without heavy cream or flour.

Step 5

Return the cooked chicken to the skillet with the vegetables. Sprinkle the prepared spice blend over everything and toss to coat evenly. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. This step ensures no flavor is lost and adds moisture to the bake. Remove the skillet from heat.

Step 6

Pour the cottage cheese mixture evenly over the chicken and vegetables. Gently stir to combine, ensuring every piece is coated. Top with the remaining shredded mozzarella. The cheese on top will melt and form a golden, bubbly crust during baking. Transfer the skillet to the preheated oven.

Step 7

Bake uncovered for 20-25 minutes, until the casserole is bubbling around the edges and the top is golden brown. If you prefer a deeper brown crust, switch to broil for the last 1-2 minutes, watching carefully to prevent burning. The internal temperature should be at least 165°F (74°C). Let the bake rest for 5 minutes before serving. This allows the casserole to set, making it easier to portion.

Step 8

Garnish with fresh cilantro and serve with lime wedges to squeeze over the top. The acidity of lime brightens the rich, creamy bake. This dish pairs well with cauliflower rice, warm tortillas, or a simple green salad. For meal prep, divide into airtight containers and refrigerate for up to 4 days. Reheat in the microwave or oven until warmed through.

For best results

  • For the best texture, use low-fat cottage cheese with 2% milkfat. Nonfat cottage cheese can be watery and less creamy. If you only have full-fat, that works too but will increase the calorie count slightly. Drain any excess liquid from the cottage cheese before mixing to avoid a soggy bake. You can also pulse the cottage cheese in a food processor for a smoother, ricotta-like consistency.
  • To ensure your chicken stays juicy, avoid overcooking it in the skillet. Sear just until cooked through; it will continue cooking in the oven. Slicing the chicken into uniform thin strips promotes even cooking. If using chicken thighs instead, they will be even more forgiving and add extra flavor.
  • Make your own fajita seasoning to control sodium and customize heat. Combine 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne, and salt/pepper. This yields about 2 tablespoons and is free of anti-caking agents and added sugar.
  • For a dairy-free version, substitute cottage cheese with a high-protein vegan alternative like silken tofu blended with nutritional yeast and lemon juice. Use dairy-free yogurt and shredded vegan mozzarella. The texture will be slightly different but still delicious.
  • Meal prep tip: Assemble the casserole in a baking dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since you're starting from cold. You can also freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking.
  • To achieve maximum char on the vegetables, cook them in a single layer without stirring too often. A cast-iron skillet retains heat well and promotes browning. If your skillet isn't oven-safe, transfer the chicken and vegetables to a greased 9×13-inch baking dish before adding the cottage cheese mixture.

Variations

  • Swap the chicken for lean ground turkey or beef for a different protein. Brown the meat in the skillet, breaking it into crumbles, then proceed with the vegetables and spices. Ground turkey will keep it lean, while beef adds richness. Adjust cooking time as needed since ground meat cooks faster.
  • Add black beans and corn for a Tex-Mex twist. Stir in 1 cup of drained canned black beans and 1 cup of frozen corn (thawed) along with the vegetables. This boosts fiber and turns the bake into a more complete one-dish meal. You may need to add an extra 1/4 cup of chicken broth to maintain moisture.
  • For a low-carb/keto version, omit the onion (which has more carbs) and use extra bell peppers or zucchini. Replace the cottage cheese with full-fat ricotta or a mixture of cream cheese and sour cream. Increase the fat content to meet keto macros while keeping protein high.
  • Make it vegetarian by replacing chicken with extra-firm tofu or tempeh. Press the tofu to remove moisture, cube it, and pan-fry until golden before adding to the skillet. Alternatively, use a mixture of mushrooms and cauliflower for a meaty texture. The cottage cheese provides ample protein, so you won't miss the meat.
  • Spice it up with chipotle peppers in adobo sauce. Finely chop 1-2 chipotle peppers and stir into the cottage cheese mixture along with 1 tablespoon of adobo sauce. This adds a smoky, spicy depth that complements the fajita seasoning. Adjust the amount to your heat tolerance.

Nutrition

  • Calories385 kcal
  • Total Fat14g
  • Saturated Fat5g
  • Cholesterol95mg
  • Sodium720mg
  • Total Carbohydrates12g
  • Dietary Fiber3g
  • Sugars7g
  • Protein38g

Common Questions

Can I use full-fat cottage cheese instead of low-fat?
Yes, you can use full-fat cottage cheese. It will make the bake richer and creamier, but also increase the calorie and fat content. If you’re following a strict macro plan, stick with 2% or low-fat. Full-fat cottage cheese may also have a slightly thicker consistency, so you might not need the Greek yogurt to thicken the sauce as much.
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 350°F oven for 10-15 minutes until heated through. You can also freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating. The texture of the cottage cheese may change slightly upon freezing, becoming a bit grainier, but the flavor remains delicious.
Can I make this recipe dairy-free?
Absolutely. Substitute the cottage cheese with a blended silken tofu (1 cup tofu + 1 tablespoon lemon juice + 1/2 teaspoon salt blended until smooth). Use dairy-free Greek-style yogurt (coconut or soy-based) and vegan shredded mozzarella. The casserole will be slightly less creamy but still very satisfying. Ensure your fajita seasoning is also dairy-free (most are, but check labels).
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. All ingredients—chicken, vegetables, cottage cheese, yogurt, and spices—are gluten-free. However, always check the labels of your fajita seasoning and chicken broth to ensure they don’t contain any hidden gluten or wheat-based thickeners. Most brands are safe, but it’s good practice.
Can I prepare this casserole ahead of time?
Yes, you can assemble the entire casserole (without baking) up to 24 hours in advance. Cover the dish with foil or plastic wrap and refrigerate. When ready to bake, remove from the fridge while the oven preheats to take the chill off, then bake as directed, adding 5-10 minutes to the cooking time. You can also freeze the unbaked casserole for up to 3 months; thaw overnight in the fridge before baking.
What can I serve with this chicken fajita bake?
This bake is quite hearty on its own, but it pairs beautifully with cauliflower rice for a low-carb option, warm corn or flour tortillas for a classic fajita experience, or a fresh green salad with avocado and lime dressing. For extra veg, serve with roasted broccoli or a side of black beans. The creamy, spiced casserole also works well as a filling for lettuce wraps.
Why did my casserole turn out watery?
A watery casserole can result from excess moisture in the cottage cheese or from the vegetables releasing water during baking. To prevent this, drain any liquid from the cottage cheese before mixing, and pat the bell peppers and onions dry after slicing. Also, avoid adding too much chicken broth—just enough to deglaze the pan. If your casserole is still watery after baking, let it rest for 10 minutes; it will thicken as it cools.