Fajita Stuffed Chicken
Fajita stuffed chicken breasts are a fun alternative to traditional fajitas. Seasoned chicken breasts are stuffed with peppers and onion, and cooked to perfection.
Servings: 4
Calories: 175kcal
Cost: Cheap
Ingredients
- 4 chicken breast fillets
- 1 large red onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 200 °C / 400 °F.
- Prepare the fajita seasoning by combining all the spices in a bowl. You can skip this step if you are using premade fajita seasoning.
- Heat the oil in a pan on medium heat. As we will later transfer the dish to the oven to finish, I highly recommend using a cast iron pan for this recipe.
- Add sliced peppers and onion to the pan, and sauté these for about 5 minutes, or until they are soft and slightly translucent. Add half of the fajita seasoning, and sauté for another minute to allow the flavors to develop.
- Slice an opening through the chicken fillets to create a pocket for the filling to go in. Make sure to not cut all the way through the chicken, as this will cause the filling to fall out.
- Rub the chicken with the remaining fajita seasoning, and make sure to cover all sides.
- Now, remove the peppers and onions from the pan, and stuff these in the chicken fillets. It can be a bit tricky to get the vegetables to stick inside the chicken, but it’s OK if some filling falls out.
- Sear the chicken in the pan for 5 minutes on each side, then transfer to the oven for about 5 minutes, or until the chicken has cooked through.
- Serve the fajita stuffed chicken immediately while it’s still hot.
Notes
- The exact cooking time can vary depending on the size of the chicken breasts. Use a meat thermometer to check that the chicken has cooked through. Chicken is done when it reaches an internal temperature of 165 °F / 74 °C.
- Leftover fajita stuffed chicken can be stored in an airtight container in a refrigerator for up to 2 days.
- Since you sear the chicken in a pan, then transfer it to an oven, I find it best to use a cast iron pan for this recipe. Alternatively, you can transfer the chicken from a skillet to a casserole dish.
- You can replace the seasoning listed with a fajita seasoning mix.
Nutrition
Calories: 175kcal | Carbohydrates: 8g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 427mg | Potassium: 651mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1181IU | Vitamin C: 122mg | Calcium: 26mg | Iron: 1mg