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u3887994962 high protein chicken fajita cottage cheese bake i e079e300 5f50 4cfb 804b 3a6a4e814480 1

Chicken Fajita Cottage Cheese Bake

A high-protein baked chicken fajita casserole made with seasoned chicken, colorful bell peppers, onions, blended cottage cheese, and melted shredded cheese. Perfect for meal prep and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless Skinless Chicken Breasts Diced into bite-sized pieces
  • 3 large Bell Peppers Mixed colors, sliced
  • 1 medium Onion Sliced
  • 1 tablespoon Olive Oil
  • 3 tablespoons Fajita Seasoning Adjust to taste
  • 0.5 teaspoon Salt Adjust to taste
  • 0.25 teaspoon Black Pepper
Creamy Layer
  • 1.5 cups Cottage Cheese Blend until smooth
  • 1.5 cups Shredded Cheese Cheddar or Mexican blend, divided

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Blender or food processor

Method
 

Instructions
  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Blend the cottage cheese in a blender or food processor until smooth and creamy.
  3. In a large mixing bowl, toss diced chicken with olive oil, fajita seasoning, salt, and black pepper until evenly coated.
  4. Add sliced bell peppers and onion to the bowl and mix well. Stir in the blended cottage cheese and half of the shredded cheese.
  5. Transfer the mixture to the prepared baking dish and spread evenly.
  6. Sprinkle the remaining shredded cheese on top and bake uncovered for 25–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  7. Let rest for 5–10 minutes before serving. Garnish with cilantro or lime if desired.

Notes

For a lower-fat version, use part-skim cottage cheese and reduced-fat shredded cheese. You can add jalapeños for extra heat or serve over rice, in tortillas, or in lettuce wraps. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.