Zesty Fajita Stuffed Chicken Pockets
Spice up your dinner with these delicious fajita-stuffed chicken pockets, packed with zesty flavors and tender vegetables, all baked to perfection. An easy and healthy meal for any night of the week!
Equipment
- Large casserole dish
- Oven
Ingredients
- 4 boneless, skinless chicken breasts (sliced ¾ of the way through to create a pocket)
- 1 medium onion (very thinly sliced)
- 1 large red bell pepper (very thinly sliced)
- 2 tablespoons fajita seasoning blend
- 1 tablespoon olive oil (or other healthy cooking oil)
- 4 slices light cheddar cheese (optional, for a melty finish)
Instructions
- Preheat your oven to a warm 400°F (200°C). Drizzle the olive oil into a large casserole dish, spreading it evenly.
- Add the thinly sliced bell peppers and onions to the dish. Cover it and bake for 15 minutes to gently soften the vegetables.
- Carefully remove the dish from the oven. Stir in half of the fajita seasoning with the softened vegetables until well combined.
- While the veggies are baking, carefully slice each chicken breast ¾ of the way through horizontally, creating a neat pocket without cutting all the way through.
- Evenly divide the seasoned onion and pepper mixture and carefully stuff it into the pockets of each chicken breast.
- Place the stuffed chicken breasts back into the casserole dish. Sprinkle the remaining fajita seasoning generously over the tops of the chicken.
- Bake for 35-40 minutes, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (74°C).
- Optional Cheesy Finish: If desired, for the last 10 minutes of baking, place a slice of light cheddar cheese on top of each chicken breast to melt into gooey perfection. Serve hot and enjoy!
Notes
Nutrition Information per serving: Calories: 299 kcal, Total Carbs: 8 g, Net Carbs: 6 g, Fats: 6 g, Protein: 49 g.
Feel free to adjust the amount of fajita seasoning to your taste. For an extra kick, add some sliced jalapeños to the stuffing.
