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Fajita Stuffed Chicken. Chicken breasts cooked in a delicious sauce, stuffed with peppers, onions, and cheese, and served over yellow rice. You will want to lick the sauce out of the bottom of the pot.
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5 from 1 vote

Fajita Stuffed Chicken

Chicken stuffed with sauted peppers, onions, and cheese. Cooked in a delicious sauce and served over rice.
Prep Time10 minutes
Cook Time40 minutes
Resting Time3 hours
Total Time50 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Fajita Stuffed Chicken
Servings: 5 chicken breasts
Calories: 517kcal

Ingredients

Chicken

  • 5 boneless chicken breasts if thick slice so that they are about 3/4 to 1" thick
  • 1/2 cup chicken broth
  • 2 tbsp olive oil
  • 2 tbsp white vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper seasoning
  • 1/2 teaspoon chili powder
  • 4 drops of Cholula chili lime hot sauce

Vegetables and Cheese

  • 1 tbsp olive oil
  • 1 red pepper cut into thin slices
  • 1 green pepper cut into thin slices
  • 1 sweet onion cut into thin slices
  • 2/3 cup shredded Mexican cheese blend

Rice

  • 1 cup white rice
  • 1 tbsp butter
  • 2 cups water
  • 1 packet Sazon Goya
  • salt to taste

Serving

  • Salsa
  • Cilantro
  • Sour Cream

Instructions

Chicken

  • In a large bowl, mix together all of the ingredients for the chicken, except for the chicken. Once well combined, pour over chicken and stir so that chicken is evenly coated.
  • Cover bowl and place in refrigerator for at least 3 hours.

Chicken and Vegetable Cooking

  • Using a pairing knife, cut a 3 inch wide slit into the thickest part of the chicken breast. Then, use the knife to cut into the breast to make a pocket.
  • In a large pot, heat 1 tbsp olive oil over medium-high heat. Add peppers and onion. Saute until soft, about 8 minutes. Remove from pot and set aside.
  • Stuff each breast with about 2 tbsp of shredded cheese, and the cooked peppers and onions. It will use about half of the peppers and onions to stuff the chicken.
  • Place the stuffed chicken breasts, the sauce in which the chicken was marinating, and the remaining cooked peppers and onions into the same pot you used to saute the vegetables.
  • Leave the stove on medium-high. Cover the pot with the lid tilted so that steam can escape. Cook 8-10 minutes, then flip the chicken over and cook an additional 8-10 minutes, or until chicken is cooked through.

Rice

  • In a medium sized pot, mix together water, rice, butter, Sazon packet, and salt to taste. Once water comes to a boil, cover, reduce heat to low, and simmer for 15 minutes.

Serving

  • Serve chicken with juices and vegetables from the bottom of the pot. Place chicken over rice and top with salsa, cilantro, and sour cream.

Nutrition

Calories: 517kcal | Carbohydrates: 38g | Protein: 30g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 416mg | Potassium: 500mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1155IU | Vitamin C: 54.4mg | Calcium: 144mg | Iron: 1.9mg