Lean and Green Fajita Stuffed Chicken

Makes 8 servings Per Serving: 1 Leaner protein, 1 vegetable, 3 condiments, 1 fat


  • Non-stick pan spray
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 1 cup green onion, diced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon f reshly groundblack pepper
  • 4 ounces low fat cream cheese
  • 1 cup shredded low fatcheddar cheese
  • 1 cup diced low fat pepper jack cheese
  • 3 1/3 pound boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 2 Tablespoons canola oil (for chicken)
  • 3 tablespoons Salsa


1. Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl.

2. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

3. In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.

4. On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.

5. Heat the canola oil in a non-stick pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.

6. Serve with salsa.