Ingredients
3
3 servings
- •2 tablespoons canola oil, for veggies
- •1 red bell pepper, diced
- •1 green bell pepper, diced
- •1 yellow bell pepper, diced
- •1 onion, diced
- •1 teaspoon kosher salt
- •1 teaspoon fresh ground black pepper
- •4 oz cream cheese
- •½ cup shredded cheddar cheese
- •½ cup pepper jack cheese, diced
- •3 boneless, skinless chicken breasts
- •2 teaspoons salt
- •2 teaspoons chili powder
- •2 teaspoons cumin
- •2 teaspoons garlic powder
- •3 tablespoons canola oil, for chicken
- •salsa, for serving
- •sour cream, for serving
- •guacamole, for serving
Instructions
- Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
- Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
- In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
- On a cutting board, slice a pocket in the chicken horizontally.
- Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
- Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
- Serve with salsa, sour cream, and guacamole!
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 801
- Carbohydrate: 23g
- Fat: 52g
- Fiber: 20g
- Protein: 61g
- Sugar: 10g
Related Recipes
Chicken Fajita Salad
Healthy Fajita-Stuffed Chicken
Loaded Chicken Fajita Nachos
Chicken Fajita Party Ring
One-pan Chicken Fajita Bombs
One-Pot Chicken Fajita Pasta
Chicken Fajita With Sausage
Fajita Hasselback Chicken
Chicken Fajita Bowl
Chicken Fajita Quesadilla
Easy Chicken Fajita Rice And Veggie Bake
