Description
Fajita Stuffed Chicken is a delicious and flavorful Tex-Mex dish featuring juicy boneless chicken breasts filled with sautéed bell peppers, onions, and melted Monterey Jack cheese. Perfect for a low-carb and gluten-free main course, this recipe combines a blend of spices to bring the fajita flavor inside the chicken, creating a satisfying and healthy meal ideal for weeknights or meal prep.
Ingredients
Scale
For the Chicken and Filling
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for sautéing vegetables)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 teaspoon chili powder, divided
- 1/2 teaspoon cumin, divided
- 1/2 teaspoon paprika, divided
- 1/2 teaspoon garlic powder, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tablespoon olive oil (for searing)
- Toothpicks for securing chicken
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced red bell pepper, green bell pepper, and red onion, sautéing for 4–5 minutes until tender. Season the vegetables with half of the chili powder, cumin, paprika, garlic powder, salt, and black pepper. Remove from heat and let the mixture cool slightly.
- Prepare Chicken Breast Pockets: Using a sharp knife, carefully slice a pocket into the side of each chicken breast without cutting all the way through. Season both the outside and inside of each chicken breast with the remaining chili powder, cumin, paprika, garlic powder, salt, and black pepper.
- Stuff the Chicken: Fill each chicken breast pocket with the sautéed pepper and onion mixture, then add shredded cheese on top inside the pocket. Secure each stuffed breast with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Place the stuffed chicken breasts into the skillet and sear each side for 3–4 minutes until golden brown and nicely caramelized.
- Bake to Finish: Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Once cooked, carefully remove the toothpicks before serving.
Notes
- Serve fajita stuffed chicken with rice, guacamole, or a fresh salad for a complete meal.
- To add extra spice, substitute pepper jack cheese in place of Monterey Jack or cheddar.
- This recipe is excellent for meal prepping; store cooled portions in airtight containers and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 115mg
