Grilled Fajita Stuffed Chicken Breasts
Ingredients for four stuffed breasts
- 20oz (four 5oz) chicken breasts
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- pinch of sea salt & pepper
- 1 teaspoon avocado oil (or olive oil)
- Stuffing
- 5oz reduced fat cream cheese (room temp)
- 1 cup shredded Mexican cheese blend
- 2/3 cup diced bell peppers (note: I used 3 different color bell peppers HOWEVER, to keep costs low, I recommend only using 1 bell pepper of 1 color)
- 1/4 cup diced red onion
- fresh lime to taste
Steps
Step 1
Pat the chicken breasts dry with a paper towel, then add them to a bowl. Sprinkle in the seasonings and the oil. Rub the chicken in the seasonings and let it marinate in the fridge for at least 20 minutes (or overnight in a covered container).
Step 2
While it marinates, add the ingredients for the stuffing to a bowl and mix thoroughly together.
Step 3
Using a sharp, small knife, make a small incision along the side of the chicken breasts to create a pocket. Then use a spoon to stuff the chicken breasts, spreading it evenly among the chicken breasts.
Step 4
Fire up the Weber Q-series grill to medium-high heat.
Then lightly brush the grill with avocado (or olive) oil, making sure the oil is not dripping into the flames.
Step 5
Place the chicken breasts on the grill, close the lid, then cook for 15 to 20 minutes (or until it’s cooked through), careful flipping halfway to ensure even cooking. Squeeze lime over the final minutes of it cooking.
Step 6
Enjoy with your favorite grilled vegetables for meal prep, or with chips and guacamole for a party!
