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 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 taco seasoning
Salt
Freshly ground black pepper
1 pound boneless skinless chicken breasts
- In a large pan over medium heat, melt 2 tablespoons 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.
- 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.
- 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. Season the outside of the chicken breasts with salt and pepper.
- In the same pan over medium heat, heat the remaining 2 tablespoons of butter. Cook the chicken for about 7 minutes on each side, or until golden and cooked all the way through.
- Serve immediately.
