Stuffed chicken Fajita

I’m usually not a fan of chicken breasts, but it’s so good for you that I had to figure out ways to make it fun and tasty. In come fajita stuffed chicken breasts, these things are delicious and healthy! They have a ton of protein, veggies, and are baked. The least healthy thing on here would be the cheese, but even that’s not terrible, especially if you use the reduced fat shredded cheese. The best part, though, is that it’s super easy and doesn’t take much effort!

Ingredients:
1/2 cup sliced onion
1/2 cup sliced green and red bell peppers
2 tsp. fajita seasoning mix
Three boneless, skinless chicken breast
1/8 tsp. each salt and black pepper
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup salsa *optional*
Directions:
Preheat oven to 350 degrees. Spray a baking pan with nonstick spray. OR if you have a silicone baking mat, put that bad boy in the baking pan instead . Then it will not require any spray! (These are the ones I use)
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion and bell peppers. Cook and stir until softened, about 6 minutes.
Transfer cooked veggies to a bowl and sprinkle with 1 tsp. fajita seasoning. Stir well.
Slice a pocket in to the chicken breasts so that you can stuff them. Make sure it is not too deep where everything will fall out.
Season chicken breasts with salt, black pepper, and remaining 1 tsp. fajita seasoning. Divide cooked veggies and stuff in to the pockets of the breasts.
Place in the baking pan. Cover the baking pan with foil and bake for 20 minutes.
Remove foil and sprinkle stuffed cutlets with cheese. Bake until chicken is cooked through, about 15 minutes.
Serve with salsa if you’d like.

Enjoy!