Mexican food can be delicious and healthy. Just like our Fajita-Stuffed Chicken. It’s high in protein and healthy fats, and a fun way to enjoy Mexican food at home.
Time: 35 minutes
- 2 tablespoons olive oil (for the vegetables)
- 1 red capsicum, diced
- 1 green capsicum, diced
- 1 yellow capsicum, diced
- 1 onion, diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 115g cream cheese
- 1 cup grated cheddar cheese
- 3 skinless chicken breasts
- 2 teaspoons salt
- 2 teaspoons chilli powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 3 tablespoons olive oil (for chicken)
- shop-bought salsa, sour cream and guacamole to serve
In a pan over a high heat, heat the two tablespoons of olive oil. Add the capsicums, onion, salt and pepper, and cook until soft and lightly caramelised, then transfer to a bowl. Add the cream cheese and cheddar cheese to bowl and mix to combine. Set aside.
In a separate bowl, combine the chicken with the salt, chilli powder, and cumin, and garlic powder.
On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a spoonful of the vegie and cheese mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken. Heat the remaining olive oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is fully cooked. Serve with salsa, sour cream and guacamole – and rice if desired.