- Calories: 360
- Protein: 48 g
- Total Fat: 11g
- Unsaturated Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 155 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 2 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 200 mg
Here’s how to transform traditional fajitas into a lower carb, protein-packed masterpiece. First, sauté a heaping mound of flavorful veggies and mix them with cheesy goodness. Second, stuff them in perfectly seasoned chicken “fajita shells” and finish them off in the oven. Third and final step? Dig in and enjoy! P.S. I like to make a large amount, enough for six servings, but you can easily scale down this recipe and turn it into a one-pan meal. Simply use an oven-safe skillet for the veggies and poultry, then line up your stuffed chicken breasts on the same skillet and place in the oven to cook (a large pan should fit up to 4 chicken breasts).
- Prep time
- Total Time
- • 6 boneless, skinless chicken breasts
- • 2 tablespoons DASH salt-free Southwest Chipotle (1 tsp per chicken breast)*
- • 6 large bell peppers (sweet varieties; red, yellow or orange), sliced into thin strips
- • 2 large onions, thinly sliced
- • 1 tablespoon lime juice, (~juice of ½ lime), plus more wedges for serving
- • 3 ounces reduced-fat cream cheese, softened at room temperature
- • ½ to 1 cup reduced-fat Mexican shredded cheese blend (or more to taste)
- • Optional garnishes: Finely sliced scallions and fresh cilantro, chopped
*You can also swap in DASH Extra Spicy or Fiesta Lime salt-free seasoning blend.
Preheat oven to 400° and line a baking sheet with foil or parchment paper. (This gets messy with the oozy cheese filling, so don’t skip this step.)
Place chicken breasts on a cutting board. Slice a lengthwise deep pocket into each breast to create a large cavity for filling.
Liberally mist a large skillet with nonstick oil spray and warm over medium heat. Add the peppers and onions, and sauté until they’re soft and caramelized, about 12 to 14 minutes, stirring frequently. Mix in the lime juice and remove the pan from heat.
Transfer about 2 cups of the cooked pepper mixture into a medium-sized mixing bowl and allow to cool slightly. Transfer the remaining cooked vegetables onto a dish to reserve for serving. Cover to keep this second batch warm.
To the bowl with 2 cups cooked vegetables, add cream cheese and shredded cheese blend. Mix until well combined.
Season each chicken breast liberally with Dash seasoning (1 teaspoon per breast). Stuff the pepper-cheese mixture into each chicken pocket, pressing to pack in place.
Preheat the same skillet over medium-high heat and mist liberally with nonstick oil spray. Sear each chicken breast in batches of three for 2 to 3 minutes on each side or until golden brown. Transfer seared and stuffed chicken breast to the prepared baking sheet.
Place baking sheet in oven for about 15 minutes, or until chicken is fully cooked and has reached an internal temperature of 165°. Serve the Fajita-Stuffed Chicken on top of the reserved sauteed peppers and onions and garnish with optional scallions and cilantro.
Try my Slow Cooker Chicken Enchiladas.