Chicken Fajita Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.1
- Total Fat: 9.9 g
- Cholesterol: 73.4 mg
- Sodium: 137.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 7.4 g
- Protein: 31.8 g
View full nutritional breakdown of Chicken Fajita Stuffed Peppers calories by ingredient
Introduction
Who says you have to serve fajitas in a flour tortilla? Instead of serving peppers in the fajitas, I serve fajitas in a roasted pepper! Who says you have to serve fajitas in a flour tortilla? Instead of serving peppers in the fajitas, I serve fajitas in a roasted pepper!Number of Servings: 4
Ingredients
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1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped
*NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.
4 servings Chef Meg's Avocado Cream
1/4 cup chopped cilantro
Tips
Craving crunch? Serve this meal inside raw bell pepper halves!
You can also cook this meal on the grill--use a cast-iron grill pan or slice the chicken into strips after it cooks.
Directions
Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.
Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.
Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.
Serving Size: Makes 4 servings.
Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.
Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.
Serving Size: Makes 4 servings.
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