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Healthy Fajita-Stuffed Chicken

by Joey Firoben featured in Low Calorie Weekday Chicken Recipes


for 2 servings

  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • ½ white onion, thinly sliced
  • 2 chicken breasts
  • 2 tablespoons
    oil, divided

Fajita Seasoning

  • 1 teaspoon
  • ½ teaspoon
    black pepper
  • 1 teaspoon
  • ¼ teaspoon
    garlic powder
  • 1 teaspoon
    chili powder
  • 1 ½ teaspoons
    Calories 421
    Fat 19g
    Carbs 11g
    Fiber 2g
    Sugar 5g
    Protein 48g

Estimated values based on one serving size.



  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix together all of the fajita seasoning ingredients and set aside.
  3. Heat 1 tablespoon of the oil in a large, ovenproof skillet. Toss in the bell peppers and onions and sprinkle on 2 teaspoons of the fajita seasoning. Sauté until the veggies have softened, about 6 minutes.
  4. Using a sharp knife, slice into the side of a chicken breast to form a large pocket, being careful not to cut all the way through.
  5. Spoon in some of the fajita pepper mixture so that the breast is comfortably stuffed.
  6. Season the chicken on both sides with fajita seasoning.
  7. Heat the remaining oil in the skillet and brown the chicken, about 4-5 minutes per side.
  8. Transfer the skillet to the oven and bake for 10-15 minutes, until the meat is cooked through.
  9. Let the chicken rest for 5 minutes before slicing.
  10. Enjoy!




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