Scale

For the Fajita Chicken:

2 chicken breasts, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

2 tbsp olive oil

1 tsp chili powder

1 tsp paprika

½ tsp garlic powder

½ tsp cumin

½ tsp salt (or to taste)

¼ tsp black pepper

Juice of ½ lime

For the Garlic Bread:

1 large baguette or Italian bread loaf

½ cup unsalted butter, softened

3–4 garlic cloves, minced

1 tsp dried parsley

1–2 cups shredded cheese (cheddar, mozzarella, or a mix)

Cook the Fajita Chicken:
- Heat olive oil in a skillet over medium heat.
- Add sliced chicken and season with chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Cook 5–6 minutes until chicken is cooked through.
- Add sliced peppers and onion, sauté 3–4 minutes until slightly tender.
- Squeeze lime juice over the mixture and set aside.
Prepare the Garlic Bread:
- Preheat oven to 375°F (190°C).
- Slice the baguette lengthwise but not all the way through (leave a hinge).
- Mix softened butter, minced garlic, and parsley. Spread generously inside the bread halves.
Stuff the Bread:
- Spoon the fajita chicken and veggies evenly into the garlic bread.
- Sprinkle shredded cheese over the top.
- Close the bread gently and wrap in aluminum foil.
Bake:
- Bake in preheated oven for 15–20 minutes, until the cheese melts and bread is warm.
- Optional: Open the foil and bake 2–3 more minutes for a crispier top.
Serve:
- Slice into portions and serve hot. Perfect with sour cream, guacamole, or salsa.

For extra flavor, sprinkle smoked paprika over the cheese before baking.

Use a mix of mozzarella and pepper jack for gooeyness and a slight kick.

Can also be made ahead and reheated – wrap in foil and bake 10 minutes at 350°F.