Fajita Stuffed Chicken Breast

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🌮 Fajita Stuffed Chicken Breast

📖 Description

This Fajita Stuffed Chicken Breast is a juicy, cheesy, flavor-packed dish that takes classic fajita flavors and seals them inside tender chicken breasts. Bell peppers, onions, and melted cheese are tucked inside chicken and seasoned with smoky fajita spices, then baked (or pan-seared and finished in the oven) until golden and irresistible. Perfect for weeknight dinners, meal prep, or when you want a Tex-Mex inspired dish without tortillas.

🍗 Ingredients For Fajita Stuffed Chicken Breast

  • 4 boneless, skinless chicken breasts

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 small red onion, thinly sliced

  • 2 tbsp olive oil (divided)

  • 1 tbsp lime juice

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp oregano

  • ½ tsp salt (or to taste)

  • ½ tsp black pepper

  • 1 cup shredded Mexican cheese blend (or cheddar, Monterey Jack, or pepper jack)

  • Fresh cilantro (for garnish, optional)

👩‍🍳 Instructions

  1. Prep the Chicken: Carefully slice a pocket into the side of each chicken breast without cutting all the way through.

  2. Season the Veggies: In a skillet, heat 1 tbsp olive oil. Add bell peppers and onion. Sauté for 3–4 minutes until slightly tender but still crisp. Remove and set aside.

  3. Mix Seasoning: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.

  4. Season Chicken: Rub the chicken breasts with lime juice and 1 tbsp olive oil, then coat with the seasoning mix on all sides.

  5. Stuff Chicken: Fill each chicken pocket with a mix of peppers, onions, and shredded cheese. Use toothpicks to secure if needed.

  6. Cook:

    • Option 1 (Oven-Baked): Place stuffed chicken in a greased baking dish. Bake at 375°F (190°C) for 25–30 minutes, or until chicken reaches an internal temp of 165°F (74°C).

    • Option 2 (Skillet + Oven): Sear chicken in a hot oven-safe skillet with a little oil for 2–3 minutes per side, then transfer skillet to oven and bake for 15–20 minutes.

  7. Serve: Remove toothpicks, garnish with fresh cilantro, and serve with rice, salad, or tortillas.

🍴 Servings

  • Serves 4 people

📝 Notes

  • You can swap the bell peppers for mushrooms or spinach for a twist.

  • Toothpicks help keep everything inside while cooking—don’t skip them!

  • Shredded cheese that melts well (like Monterey Jack or pepper jack) makes this extra gooey.

  • Leftovers store well for up to 3 days in the fridge.

💡 Tips

  • For extra smoky flavor, grill the stuffed chicken instead of baking.

  • If the chicken breasts are very thick, pound them slightly for even cooking.

  • Use a meat thermometer to avoid overcooking.

  • Pair with salsa, guacamole, or sour cream for a Tex-Mex touch.

🔢 Nutritional Info (per serving, approx.)

  • Calories: 340

  • Protein: 36g

  • Carbohydrates: 8g

  • Fat: 17g

  • Fiber: 2g

  • Sugar: 3g

✅ Benefits

  • High in protein for muscle support.

  • Low in carbs, making it great for keto or low-carb diets.

  • Packed with vitamin C and antioxidants from bell peppers.

  • Balanced meal with healthy fats and fiber.

❓ Q/A

Q: Can I make this ahead of time?
A: Yes! Prep and stuff the chicken in advance, then refrigerate. Bake when ready to serve.

Q: Can I use chicken thighs instead?
A: Yes, but breasts work better for stuffing since they’re larger and easier to cut pockets into.

Q: What side dishes go best with this?
A: Spanish rice, roasted veggies, cauliflower rice, or a fresh avocado salad pair perfectly.

Q: Can I make it spicier?
A: Add jalapeños, chipotle powder, or hot sauce to the stuffing or seasoning.

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