Fajita Stuffed Chicken Breast

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Description

Fajita Stuffed Chicken Breast is a flavorful, protein-packed dish that combines the zesty taste of fajita-seasoned peppers and onions stuffed inside tender chicken breasts. The chicken is seared to perfection, then baked until juicy and cheesy. It’s a low-carb, family-friendly dinner that tastes like a fiesta on your plate!

Ingredients For Fajita Stuffed Chicken Breast

  • 4 large boneless, skinless chicken breasts

  • 2 tbsp olive oil (divided)

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 small onion, thinly sliced

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 cup shredded Mexican cheese blend (or cheddar/monterey jack)

  • 2 tbsp fresh cilantro, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Prepare the filling: In a skillet, heat 1 tbsp olive oil over medium heat. Add peppers and onions, season with half the spices, and sauté until slightly softened (about 5 minutes). Remove from heat.

  3. Prepare chicken: Carefully slice a pocket into each chicken breast without cutting all the way through. Rub chicken with remaining olive oil and season inside and out with the rest of the spices.

  4. Stuff chicken: Fill each chicken breast with the sautéed peppers, onions, and a handful of shredded cheese. Secure with toothpicks if needed.

  5. Sear & bake: Heat a skillet over medium-high heat. Sear each stuffed chicken breast for 2–3 minutes per side until golden. Transfer to a baking dish.

  6. Bake: Place in oven and bake for 20–25 minutes, or until internal temp reaches 165°F (74°C).

  7. Serve: Sprinkle with fresh cilantro and serve with lime wedges, rice, or salad.

 Notes

  • Use a mix of colorful bell peppers for a vibrant look.

  • Don’t overstuff the chicken to avoid tearing.

  • A cast-iron skillet works great for searing and finishing in the oven.

  • Can substitute chicken with turkey breasts for a leaner option.

Tips

  • Use toothpicks to keep the filling intact while baking.

  • Add a squeeze of lime juice before serving for a fresh pop of flavor.

  • If you like heat, toss in jalapeños or a dash of cayenne pepper.

  • For extra creaminess, add a spoon of cream cheese inside with the filling.

Servings

  • Makes 4 servings (1 stuffed chicken breast per person).

Nutritional Info (per serving, approx.)

  • Calories: 340 kcal

  • Protein: 39g

  • Carbohydrates: 7g

  • Fat: 17g

  • Fiber: 2g

  • Sugar: 3g

 Benefits

  • High protein for muscle building and repair.

  • Low-carb and keto-friendly.

  • Packed with vitamins A & C from bell peppers.

  • Great for meal prep—reheats well.

  • Family-friendly and versatile (pair with rice, veggies, or tortillas).

Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble the stuffed chicken up to 1 day in advance, cover, and refrigerate. Bake when ready.

Q: Can I grill instead of bake?
A: Absolutely. Just grill on medium heat until the chicken reaches 165°F.

Q: What cheese works best?
A: Mexican blend, Monterey Jack, or even mozzarella for a gooey texture.

Q: Can I freeze it?
A: Yes, freeze uncooked stuffed chicken (wrapped tightly) for up to 2 months. Thaw before cooking.

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