Chicken Fajita Zoodle Casserole

Ingredients

• 2 medium zucchini, spiraled into zoodles
• 2 tablespoons olive oil
• 1 pound chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
3. Add the chicken strips and cook until lightly browned. Remove chicken from the pan and set aside.
4. In the same pan, add the remaining oil and cook the onions, bell peppers, and garlic until they are just tender.
5. Return the chicken to the pan and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir well to combine.
6. Add the chicken broth to the pan, and let the mixture simmer for about 5 minutes or until the liquid is reduced by half.
7. In a large bowl, toss the zoodles with the chicken and bell pepper mixture until well combined.
8. Transfer the mixture to the prepared baking dish and sprinkle with shredded cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro and serve with lime wedges if desired.

Cook’s Notes

To ensure your zoodles don’t become soggy, you can salt them and let them sit to draw out excess moisture before cooking, then pat them dry with paper towels. For added texture, you might want to quickly sauté the zoodles in a pan until just slightly softened before adding them to the casserole.