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Fajita stuffed chicken in a pan

Fajita Stuffed Chicken

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 Servings
Calories 370kcal

Ingredients

  • 2 Teaspoons Kosher Salt
  • 2 Teaspoons Smoked Paprika
  • 2 Teaspoons Cumin
  • 2 Teaspoons Garlic Powder
  • 1/4 Cup Mild Tasting Oil (see notes below) divided
  • 2 Bell Pepper diced
  • 2 Cups Onion diced
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Black Pepper
  • 2 Cups Pepper Jack Cheese shredded
  • 4 Chicken Breasts boneless, skinless
  • 3 Tablespoons Mild Tasting Oil (see notes below)
  • Lime Juice on Top
US Customary - Metric

Instructions

  • Preheat oven to 400 F.
  • In a small bowl, combine salt (2 teaspoons), smoked paprika (2 teaspoons), cumin (2 teaspoons), garlic powder (2 teaspoons), and set aside.
  • Heat half the vegetable oil in a pan over medium heat. Add diced bell peppers (2) and diced onions (2 cups). Saute until onions are translucent.
  • Add cooked veggies to a large bowl with salt (1 teaspoon), black pepper (1 teaspoon) and shredded pepper jack cheese (2 cups), and stir to combine.
  • Slice chicken breast (4 boneless, skinless) in half to form a “pocket”.
  • Sprinkle seasoning from the small bowl on top of each piece of chicken and pat into the chicken. Flip and repeat on the other side.
  • Stuff the cheese and veggie combo inside each chicken breast.
  • Heat remaining oil in a pan over medium heat.
  • Place chicken breast in the pan and sear each side for 5 minutes, or until the edges start to brown.
  • Place pan in the oven and continue to cook until chicken is no longer pink and the internal temp reaches 165 F, about 20 minutes.
  • Wait 10 minutes before slicing the chicken. Serve with cilantro, sour cream, and enjoy!

Notes

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • Nutritional information is based on 1/2 a chicken breast:

Nutrition

Calories: 370kcal | Total Carbohydrates: 7g | Protein: 32g | Fat: 24g | Sodium: 1159mg | Fiber: 2g | Sugar: 3g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com