Fajita Stuffed Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
4 chicken breasts
-
Calories
429 kcal
-
Course
Main Course
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Cuisine
Tex-Mex
Fajita Stuffed Chicken
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Stuff your chicken to the brim with fajita-style veggies and gooey pepper jack cheese. It's all the flavors of fajitas in a whole new format.
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Ingredients
- 2 tablespoons olive oil divided
- 1/2 small white onion diced
- 1 large red bell pepper diced
- 2 large white or cremini mushrooms diced
- 1 teaspoon minced garlic about 1 clove
- 4 large boneless skinless chicken breasts
- 1 cup shredded pepper jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes optional
- 1 tablespoon salted butter
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Dice 1/2 small white onion, 1 large red bell pepper, and 2 large white or cremini mushrooms into small 1/4-inch pieces. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add in the diced veggies and cook until tender, about 5 to 7 minutes. Add 1 teaspoon minced garlic during and cook 1 minute more. Remove from the pan and place into a small bowl and set aside.
- If your chicken breasts are thick, use a sharp knife to butterfly each breast by slicing them in half horizontally, without cutting all the way through, so they open like a book. Alternatively, place the chicken between two sheets of plastic wrap or parchment paper and use a meat tenderizer or rolling pin to pound them out to a 1/4-inch thickness.
- Spoon veggies into the middle. Sprinkle with 1 cup shredded pepper jack cheese. Fold chicken breasts over so filling is inside. Secure with toothpicks if needed.
- In a small bowl combine 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes(if using). Sprinkle over chicken breasts.
- Wipe out the skillet you used for the vegetables and return to medium-high heat. Add remaining 1 tablespoon olive oil to the pan along with 1 tablespoon salted butter. Add in chicken breasts and cook for 8 to 10 minutes per side, or until chicken reaches an internal temperature of 165℉.
- Drizzle with 2 tablespoons lime juice before serving and garnish with freshly chopped 2 tablespoons chopped fresh cilantro (optional).
Notes
- BAKING INSTRUCTIONS: Instead of cooking the stuffed chicken in a skillet on the stovetop, you can also cook it in the oven. Place the stuffed chicken into a lightly greased 9x13 pan. Bake in a 400-degree oven for about 30 minutes.
Nutrition Information
Show Details
Serving
1breast
Calories
429kcal
(21%)
Carbohydrates
8g
(3%)
Protein
56g
(112%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
169mg
(56%)
Sodium
721mg
(30%)
Potassium
1058mg
(30%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1455IU
(29%)
Vitamin C
52.1mg
(58%)
Calcium
241mg
(24%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4chicken breasts
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 429kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 56g | 112% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 169mg | 56% |
| Sodium | 721mg | 30% |
| Potassium | 1058mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 52.1mg | 58% |
| Calcium | 241mg | 24% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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