FAJITA STUFFED CHICKEN

You could make this a low carb option by omitting the Black Beans. However, there is only a ½ cup of black beans (about 22 carbs total) and divided out by 6 breasts still makes these a lower carb healthy option.

Fajita Stuffed Chicken

Serves 6

Ingredients

• 6 - 4 oz Chicken Boneless, Skinless Breasts 

• 4 tbsp Olive Oil

• 1 Red Pepper, sliced  

• 1 Onion, sliced

• 1 Jalapeno, seeded and diced

• 1 Garlic Clove, minced

• 1 tsp Cumin

• 1 tsp Chili Powder

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 ½ tsp Salt

• 1 ½ tsp Pepper

• 2 oz Cream Cheese, softened

• 2 tbsp Sour Cream, room temperature

• 1 c Mexican Four Cheese, shredded

• ¼ c Cilantro, chopped

• ½ c Black Beans, rinsed

• 1 tsp Franks Red Hot Sauce

Directions

1. Mix in a small bowl the cumin, chili powder, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper.  Set aside.

2. Pound out chicken breasts so they are thin and all the same thickness.  Dry the chicken with a paper towel.  Rub the dry ingredients on both sides of the chicken.  Set aside.

3. Add 2 tbsp of oil, peppers, onions, jalapeno, ½ tsp salt and ½ tsp pepper to a cast iron pan or skillet over medium heat and saute until soft (about 8-10 minutes).  

4. Add garlic and cook for 30 seconds.    

5. Add the pepper & onion mixture into a bowl and stir in hot sauce, cream cheese, sour cream, shredded cheese and cilantro and mix until incorporated.  

6. Fold in the black beans and set aside.

7. Lay the chicken flat on a plate, add about ⅓ cup of the pepper mixture, roll up the sides of the chicken and secure with a few toothpicks (2-3).  

8. Add 2 tbsp of oil to the empty skillet over medium heat.  Place the chicken seam-side down in the pan.  Saute for about 5 minutes, flip the chicken to the other side and saute for 5 more minutes and cover the pan.  

Serve with Mexican cauliflower rice, pico de gallo, sour cream, black beans and avocado crema.