Fajita Stuffed Chicken

Chicken is a delicious way to get protein but it can get boring if you don’t have recipes to switch it up! This Fajita Stuffed Chicken is packed with flavor! Plus all the peppers and onion mix great with the seasoning to give this a low fat dinner a way to full up without guilt! If you really want to cut down on the calories, take out the cheese and just mix the peppers and onions! 

Ingredients:

4 boneless skinless chicken breasts

2 tablespoons garlic powder

2 tablespoons chili powder

2 tablespoons cumin

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1/2 white onion, sliced

Salt and pepper

2 tablespoons oil

1 cup shredded cheddar

Instructions: 

1) Preheat oven to 400 degrees. Line a baking sheet with foil and place a rack on top.

2) Pour oil into skillet and heat to medium high heat. Add the peppers and onion and sauté. Add salt and pepper and keep cooking until everything is tender.

3) Mix the garlic powder, chili powder and cumin together and rub down the chicken breasts with it. Place chicken on rack and butterfly the breast to make a nice pocket. Pour cooked vegetables into a bowl with the cheddar and mix well. Spoon the mix into the chicken and close the breast.

4) Bake the chicken for 35 minutes until the internal temperature is 165 degrees.

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Fajita Stuffed Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1/2 white onion, sliced
• Salt and pepper
• 2 tablespoons oil
• 1 cup shredded cheddar

Method

1. Preheat oven to 400 degrees. Line a baking sheet with foil and place a rack on top.
2. Pour oil into skillet and heat to medium high heat. Add the peppers and onion and sauté. Add salt and pepper and keep cooking until everything is tender.
3. Mix the garlic powder, chili powder and cumin together and rub down the chicken breasts with it. Place chicken on rack and butterfly the breast to make a nice pocket. Pour cooked vegetables into a bowl with the cheddar and mix well. Spoon the mix into the chicken and close the breast.
4. Bake the chicken for 35 minutes until the internal temperature is 165 degrees.

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