Anti-Inflammatory 45g Protein Cheesy Baked Fajita Chicken features juicy seasoned chicken breasts stuffed with colorful bell peppers, topped with melted mozzarella and Monterey Jack cheese, and baked in a flavorful fajita sauce. Every serving provides approximately 45 grams of protein, making it a wholesome, satisfying dinner.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30–35 minutes

Total Time: 55 minutes

Ingredients
Chicken
4 large boneless, skinless chicken breasts (about 8 oz / 225 g each)
1 tbsp extra-virgin olive oil
1 tbsp fresh lime juice


Fajita Vegetables
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ medium onion, thinly sliced
2 cloves garlic, minced


Anti-Inflammatory Fajita Seasoning
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
½ tsp ground turmeric
½ tsp chili powder
¼ tsp black pepper
1 tsp sea salt


Cheese Topping
1 cup part-skim shredded mozzarella cheese
½ cup reduced-fat Monterey Jack cheese
2 tbsp grated Parmesan cheese


Baking Sauce
½ cup low-sodium chicken broth
¼ cup salsa (no added sugar)
1 tsp tomato paste
1 tsp lime juice


Garnish
Fresh cilantro, chopped
Lime wedges
Fresh parsley
Sliced jalapeños (optional)
Instructions
Step 1: Preheat

Preheat the oven to 400°F (200°C).

Lightly grease a 9×13-inch baking dish.

Step 2: Prepare the Chicken

Pat the chicken breasts dry.

Using a sharp knife, cut a deep pocket into the side of each breast without slicing all the way through.

Brush with olive oil and lime juice.

Rub each chicken breast with the fajita seasoning mixture.

Step 3: Cook the Vegetables

Heat a skillet over medium-high heat.

Add the bell peppers, onion, and garlic.

Cook for 5–6 minutes until just tender but still colorful, similar to the vegetables shown in the picture.

Allow them to cool slightly.

Step 4: Stuff the Chicken

Fill each chicken breast with a generous amount of the sautéed peppers and onions.

Place the stuffed chicken breasts into the prepared baking dish.

Arrange any remaining peppers around the chicken.

Step 5: Add the Sauce

Whisk together:

Chicken broth
Salsa
Tomato paste
Lime juice

Pour the mixture around the chicken, not directly over the tops, to keep the cheese beautifully golden.

Step 6: Add the Cheese

Combine:

Mozzarella
Monterey Jack
Parmesan

Evenly cover each chicken breast with the cheese mixture, creating the thick melted topping shown in the picture.

Sprinkle lightly with Italian seasoning or dried parsley if desired.

Step 7: Bake

Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

For an extra golden finish, broil for 2–3 minutes at the end of cooking.

Let the chicken rest for 5 minutes before serving.

Approximate Nutrition (Per Serving)
Calories: 460
Protein: 45g
Carbohydrates: 9g
Fat: 24g
Fiber: 2g
Why This Recipe Is Anti-Inflammatory

This recipe includes ingredients commonly associated with an anti-inflammatory eating pattern:

Extra-virgin olive oil provides heart-healthy monounsaturated fats and beneficial polyphenols.
Turmeric contains curcumin, a naturally occurring anti-inflammatory compound.
Garlic and onions contribute antioxidant-rich sulfur compounds.
Bell peppers are rich in vitamin C and carotenoids.
Lime juice adds vitamin C and fresh citrus flavor.
Lean chicken breast supplies high-quality protein while remaining low in saturated fat.
Optional Add-Ins

Customize your fajita chicken with:

Fresh spinach tucked into the chicken pockets
Sliced mushrooms
Fire-roasted diced tomatoes
Black beans (if not following a low-carb diet)
Avocado slices after baking
Fresh pico de gallo for serving


Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator and reheat in a covered baking dish until warmed through.


Tips to Match the Picture
Slice the bell peppers into long, thin strips so they peek out from the chicken like in the photo.
Don’t overcook the peppers before baking—they’ll continue to soften in the oven while keeping their bright colors.
Cover each chicken breast generously with mozzarella and Monterey Jack to achieve the thick, bubbly cheese layer shown.
Pour the sauce around the chicken rather than over the cheese so the topping browns beautifully.
Let the chicken rest for 5 minutes before serving to keep it juicy and help the melted cheese stay perfectly in place.