Fajita Stuffed Chicken

Kicking off the start of my work week with a Meal Prep that will make your lunch break exciting! A few months ago, I made Stuffed Chicken with Asparagus & mentioned that using full breasts would be easier to keep the chicken together. I used that technique this time around and it held together perfectly. I also found a trick to making the stuffing thick enough to stay put, while keeping it moist during the cooking process. You’ll find out below! The great thing about this recipe, is how versatile stuffed chicken can be. The stuffing possibilities are endless!


Serving: (3 chicken breasts)


3 full chicken breasts

2 tbsp of olive oil

1 tbsp of Simply Organic paprika

1 tbsp of McCormick Spice salt free garlic herb blend

1 packet of Simply Organic fajita seasoning

1/2 onion

1/2 tomato

1/2 cilantro bunch

1/2 green bell pepper

1/2 red bell pepper

2 tbsp of Kite Hill dairy free chive cream cheese

1 cup of Organic Valley Mexican blend shredded cheese



Set oven to 375 & drizzle 1 tbsp of olive oil on non-stick baking sheet.

Slice chicken breasts down the side (creating a little pocket).

Rub 1tbsp of olive oil over chicken breasts.

Sprinkle/ rub in fajita seasoning + paprika all over chicken. Then set on baking sheet.

Rinse veggies. Dice tomatoes, bell peppers & onions into small cubes. Remove stems & chop cilantro into small pieces.

Combine veggies, cilantro, garlic herb seasoning & chive cream cheese in a mixing bowl. Mix until the cream cheese evenly coats veggies. We’ll call it “stuffing” now.

Using a tablespoon, scoop the stuffing & place inside chicken breasts. Since I used cream cheese in the stuffing, it made it thick enough to stay put inside the chicken. No need for toothpicks!

Cover baking sheet with aluminum foil.

Place chicken breasts in oven & bake for 30 minutes.

During the last 5 minutes, take the chicken out of the oven & remove aluminum foil. Sprinkle the shredded cheese inside or on top of the chicken breasts. Either way is good! Then place back into oven for 5 minutes (uncovered).

Let cool before placing them into Meal Prep containers.

These would be great with a side of sliced avocado. Yum!

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