Description
Delicious and flavorful Fajita Stuffed Chicken breasts filled with sautéed bell peppers, onions, and melted cheese. This Mexican-inspired main course features tender chicken breasts stuffed with a vibrant, spiced vegetable mix and cheese, seared to golden perfection, then baked for a juicy, satisfying dinner that’s gluten-free and low-carb.
Ingredients
Scale
Chicken and Filling
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Stuffing and Searing
- 1 cup shredded pepper jack or cheddar cheese
- 1 tablespoon olive oil (for searing)
Garnish (optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat and sauté veggies: Preheat your oven to 375°F (190°C). Heat 1 tablespoon olive oil in a skillet over medium heat. Add the thinly sliced red and green bell peppers along with the red onion. Sauté for 4–5 minutes until the vegetables are slightly softened. Stir in chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for an additional minute to blend the spices well, then remove the skillet from heat.
- Prepare chicken pockets: Using a sharp knife, carefully slice a pocket into the side of each chicken breast without cutting all the way through. This will create space to stuff the filling.
- Stuff chicken breasts: Spoon the sautéed vegetable mixture into each chicken breast pocket, then add shredded pepper jack or cheddar cheese on top of the veggies. Secure each stuffed chicken breast with toothpicks if needed to keep the filling inside during cooking.
- Sear the chicken: Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 3–4 minutes on each side until they develop a golden brown crust.
- Bake to finish cooking: Transfer the skillet to the preheated oven and bake for 15–20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once done, remove from the oven and let the chicken rest for 5 minutes before serving.
- Garnish and serve: Remove toothpicks and garnish with fresh chopped cilantro and lime wedges if desired. Serve warm with your favorite side dishes like cilantro rice or a simple salad.
Notes
- You can swap the cheese for a dairy-free option or use Monterey Jack cheese for a milder flavor.
- Add sliced jalapeños to the filling for an extra spicy kick.
- This dish pairs beautifully with cilantro rice, tortilla chips, or a fresh green salad for a balanced meal.
