Paleo diet plan

FAJITA-STUFFED CHICKEN BREAST

My go-to order at a Mexican restaurant is fajitas. They don’t come loaded with cheese, and it’s easy enough to skip the rice, beans, and tortillas to keep it Paleo. For this recipe I wanted to make an easy weeknight dish that would satisfy your cravings for Mexican takeout. When cravings hit after a long day, it can be hard to stick to Paleo. This fajita-stuffed chicken breast should do the trick. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 30 minutes

4 tablespoons (60 ml) grass-fed butter, divided

1 onion, sliced

2 garlic cloves, minced

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

2 tablespoons (30 ml) taco seasoning

Salt

Freshly ground black pepper

1 pound (454 g) boneless skinless chicken breasts

1. In a large pan over medium heat, melt 2 tablespoons (30 ml) of butter. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the green, red, and yellow peppers, and continue to cook until everything is caramelized, about 10 minutes more.
2. Remove the veggies from the heat, and set them aside in a medium bowl. Stir in the taco seasoning, and season with salt and pepper.
3. Using a sharp knife, slice a pocket in the side of each chicken breast. Spoon about 2 tablespoons (30 ml) of the fajita vegetable mixture into each piece of chicken. Season the outside of the chicken breasts with salt and pepper.
4. In the same pan over medium heat, heat the remaining 2 tablespoons (30 ml) of butter. Cook the chicken for about 7 minutes on each side, or until golden and cooked all the way through.
5. Serve immediately.

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This fajita-stuffed chicken breast caramelizes onion and three colors of bell pepper with taco seasoning, stuffs the mix into chicken pockets, and sears it all in butter until golden. It kills a takeout craving without the tortillas. Weeknight dinner on the table in about 40 minutes.

Pro Tips

• Saute the onion, garlic, and peppers until properly caramelized - about 10 minutes after the onion softens. That browning is the fajita flavor.
• Stir the taco seasoning into the vegetables off the heat so it toasts without burning.
• Slice the pocket in each chicken breast with a sharp knife and spoon about 2 tablespoons of the vegetable mixture inside.
• Season the outside of the stuffed breasts with salt and pepper before they hit the pan.
• Cook about 7 minutes per side in the remaining butter until the chicken is golden and cooked through.

Frequently Asked Questions

Is fajita-stuffed chicken breast paleo?

It is, with compliant taco seasoning - chicken, butter, onion, garlic, and peppers. No tortillas, rice, or beans.

Can I make the fajita filling ahead of time?

Yes - saute the vegetables up to 3 days ahead and refrigerate. Stuff and cook the chicken fresh.

How do I keep the stuffing inside the chicken?

Keep the pocket opening small and do not overfill - about 2 tablespoons per breast. The sear helps seal the edge.

What should I serve with this dish?

It is a complete plate as is, though a simple salad or guacamole on the side is lovely.

Recipe Card

Stav Kogan

FAJITA-STUFFED CHICKEN BREAST

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 tbsp grass-fed butter, divided
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 2 tbsp taco seasoning
• 1 lb boneless skinless chicken breasts

Method

 

1. In a large pan over medium heat, melt 2 tablespoons of butter.
2. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
3. Add the green, red, and yellow peppers, and continue to cook until everything is caramelized, about 10 minutes more.
4. Remove the veggies from the heat, and set them aside in a medium bowl.
5. Stir in the taco seasoning, and season with salt and pepper.
6. Using a sharp knife, slice a pocket in the side of each chicken breast. Spoon about 2 tablespoons of the fajita vegetable mixture into each piece of chicken.
7. Season the outside of the chicken breasts with salt and pepper.
8. In the same pan over medium heat, heat the remaining 2 tablespoons of butter.
9. Cook the chicken for about 7 minutes on each side, or until golden and cooked all the way through.
10. Serve immediately.

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