This recipe gives you the choice of super spicy or a little more mild. Either way, if you enjoy fajitas, you’ll enjoy this recipe!

Fajita Stuffed Chicken Breasts

Everyone loves a good Fajita. But, if you're like me, you're looking for different ways to enjoy the same classic Mexican flavors. This recipe is a great variation of fajitas and it gets crispy on the outside while still tender on the inside.
You can serve with additional veggies or Spanish Rice.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
CourseMain Course
Servings 2 people
  • 1 6oz chicken breast skinless, boneless
  • 4 teaspoons chili powder
  • 4 teaspoons cumin
  • 2 teaspoons crushed red pepper flakes leave out for less heat
  • 2 teaspoons Mexican oregano
  • salt
  • pepper
  • 1/2 red or orange pepper cut into thin strips
  • 1/2 white onion cut into thin strips
  • 1 lime optional
  • Preheat your oven to 400° and get a small baking sheet out.
  • In a shallow bowl or plate, combine 2 teaspoons chili powder and 2 teaspoons cumin. Set aside.
  • Slice your chicken breasts in half length wise. Pound halves with a meat mallet or rolling pin until they get to about 1/4 inch thick.
  • Sprinkle one side of your chicken breasts with the other 2 teaspoons of both chili powder and cumin, along with your crushed red pepper.
  • Layer your peppers and onion in the middle of the seasoned side on both chicken breasts. Roll the chicken around the veggies and secure with toothpicks.
  • Roll your chicken in the combined chili powder and cumin. Make sure the outside is covered completely.
  • Lay seasoned breasts on your baking sheet. Place into oven and bake for 15 to 20 minutes, or until a thermometer in the thickest part reads 165°.
  • Drizzle with lime juice and enjoy!
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