Cheesy Baked Fajita Chicken

Preheat your oven to 400°F (200°C).
Rub the chicken breasts with olive oil. In a small bowl, mix together chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub this seasoning mix all over the chicken.
Place the seasoned chicken in a large baking dish or oven-safe skillet.
Arrange the sliced bell peppers and onion over and around the chicken.
Bake uncovered for 25 minutes, or until the chicken is nearly cooked through.
Sprinkle cheddar and Monterey Jack cheeses evenly over the top of the chicken and vegetables.
Return the dish to the oven and bake for another 10 minutes, until the cheese is melted, bubbling, and golden around the edges.
Remove from oven and garnish with chopped parsley or cilantro before serving.

Spicy Kick: Add a pinch of cayenne pepper to the seasoning mix or top with sliced jalapeños before baking.
Low-Carb Option: Serve with cauliflower rice or a fresh green salad.
Tex-Mex Style: Swap the chicken breasts for boneless chicken thighs and add a can of drained black beans to the pan before baking.
Cheese Swap: Try pepper jack or a Mexican blend cheese for a twist.

Even Cooking: Pound chicken breasts to an even thickness to ensure they cook uniformly.
Colorful Presentation: Use a mix of bell pepper colors for a vibrant, appetizing dish.
Juicier Chicken: Let the chicken rest for 5 minutes after baking before slicing to keep it juicy.
Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days—reheat gently in the oven or microwave.