Go Back

Loaded Chicken Fajita Cauliflower Bake - A Cozy, Flavor-Packed Dinner

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower, cut into small florets (about 6 cups)
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne pepper (optional, for heat)
  • 3/4 cup salsa (choose your preferred heat level)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 jalapeño, thinly sliced (optional)
  • Lime wedges, for serving

Method
 

  1. Preheat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
  2. Toss the cauliflower with 1 tablespoon olive oil and a pinch of salt. Spread on a sheet pan and roast for 15 minutes until starting to brown at the edges.
  3. While the cauliflower roasts, mix the spices: chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using).
  4. In a large bowl, combine chicken, bell peppers, red onion, remaining 1 tablespoon olive oil, lime juice, and the spice mix. Stir to coat evenly.
  5. In a small bowl, whisk the salsa and sour cream (or Greek yogurt) until smooth. This is your creamy fajita sauce.
  6. Transfer the roasted cauliflower to the prepared baking dish. Spoon half of the creamy fajita sauce over the cauliflower and toss gently to coat.
  7. Spread the seasoned chicken and veggies evenly over the cauliflower. Drizzle the remaining sauce on top.
  8. Cover loosely with foil and bake for 15 minutes. Remove the foil, sprinkle on the cheddar and Monterey Jack, and bake another 10–12 minutes, until the chicken is cooked through and the cheese is bubbling.
  9. Turn the oven to broil for 2–3 minutes to brown the top slightly. Watch closely to prevent burning.
  10. Remove from the oven. Let rest for 5 minutes, then top with chopped cilantro and sliced jalapeño if you like extra heat. Serve with lime wedges.