Are you not sure what to make for dinner? Try these fajita stuffed chicken breasts. Not only do they offer a tasty twist on standard chicken fajitas but they're easy to make. You can also customize the final dish by adding your favorite toppings, like guacamole or salsa. Pair it with brown rice or quinoa or enjoy it on its own. No matter how you serve it, this recipe will surely hit the spot.
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Things You’ll Need
3 or 4 large chicken breasts, boneless and skinless
2 medium bell peppers, deseeded and sliced
1/2 medium yellow or red onion, sliced
2 tablespoons fajita seasoning
Juice of 1/2 lime plus more for garnish
1 cup cheddar or Mexican-blend cheese, shredded
Brown rice, guacamole, salsa and/or sour cream for serving
Chopped cilantro for serving
Oil for cooking
Preheat the oven to 375°F and grease a baking dish. Meanwhile, in a large skillet, warm 1 tablespoon oil. Add the sliced peppers and onions and cook until tender, about 5 to 7 minutes. Remove from the heat and let cool.
Pat the chicken breasts dry. Place the chicken on a cutting board and then slice widthwise, taking care to avoid cutting all the way through. You should be able to "open" the chicken breast like a book. Repeat with the remaining chicken breasts.
If your chicken breasts are very thick, pound them slightly with a meat mallet.
Add about 2 tablespoons of cheese to one side of the chicken breast. Add a handful of sliced peppers and onions.
Close the chicken breast, pushing the stuffing inside. Sprinkle fajita seasoning on top of the chicken and then repeat on the other side. To make this step easier, sprinkle some seasoning on the cutting board and pat the chicken on top.
Repeat with the remaining chicken breasts and set aside any leftover cheese.
In a bowl, combine the remaining fajita seasoning, peppers and onions. Toss well until combined.
In the skillet you used to cook the peppers and onions, add 1 to 2 tablespoons of oil. Sear the chicken breasts for about 2 to 3 minutes or until browned. Carefully flip and sear for another 2 to 3 minutes. It's OK if some of the peppers or onions fall out; simply add them to the baking dish in the next step.
To the greased baking dish, add the stuffed chicken breast and seasoned peppers and onions. Top with leftover shredded cheese.
Bake for 15 minutes or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F.
Drizzle with lime juice and top with chopped cilantro if desired. Serve with brown rice, salsa, guacamole and/or sour cream.