Chicken Fajita Stuffed Peppers
Introduction
Who says you have to serve fajitas in a flour tortilla? Instead of serving peppers in the fajitas, I serve fajitas in a roasted pepper!
Ingredients
1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped
*NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.
4 servings Chef Meg's Avocado Cream
1/4 cup chopped cilantro
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped
*NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.
4 servings Chef Meg's Avocado Cream
1/4 cup chopped cilantro
Directions
Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.
Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.
Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.
Serving Size: Makes 4 servings.
Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.
Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.
Serving Size: Makes 4 servings.
Number of Servings: 4
Related Recipes
-
Honey Grilled Chicken Breasts
-
Topless Chicken Pot Pie
-
Slow Cooker Sour Cream and Onion Chicken
-
Quick Chicken Paprika
-
Slow Cooker Turkey Noodle Casserole
-
Faux Fried Chicken
-
Slow Cooker Cream of Chicken and Rice Soup
-
Kickoff Cracker Stacks
-
Baked Chicken Breast with Swiss Cheese and Asparagus
-
Slow Cooker Chicken Tacos