Photo: Jennifer CauseyNo offense to Taco Tuesdays, but this recipe for juicy baked chicken filled with seasoned onions and bell peppers is making Fajita Fridays look even better.IngredientsIngredient Checklist2 teaspoons onion powder1 teaspoon garlic powder1 teaspoon ground cumin¾ teaspoon salt½ teaspoon dried oregano½ teaspoon paprika½ teaspoon black pepper¼ teaspoon cayenne pepper2 tablespoons ,plus 2 teaspoons olive oil, divided3 multicolor bell peppers, thinly sliced1 small red onion, thinly sliced4 (8 oz.) boneless, skinless chicken breasts½ cup shredded Pepper Jack cheeseAvocado, Greek yogurt and chopped cilantro, for servingDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Combine onion powder, garlic powder, cumin, salt, oregano, paprika and black and cayenne peppers. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add bell peppers, onion and 1 tablespoon of the seasoning mixture; cook, stirring often, until vegetables soften, 8 to 10 minutes. Slice into the side of each breast to form a large pocket, being careful not to cut all the way through. Coat chicken with 2 teaspoons oil and remaining seasoning mixture (1 teaspoon per breast). Stuff chicken evenly with vegetable mixture and shredded cheese. Place chicken in skillet; bake until cooked through and a thermometer in thickest portion of chicken registers 165°, 25 to 30 minutes. Serve with avocado, yogurt and cilantro.
Photo: Jennifer Causey
No offense to Taco Tuesdays, but this recipe for juicy baked chicken filled with seasoned onions and bell peppers is making Fajita Fridays look even better.IngredientsIngredient Checklist2 teaspoons onion powder1 teaspoon garlic powder1 teaspoon ground cumin¾ teaspoon salt½ teaspoon dried oregano½ teaspoon paprika½ teaspoon black pepper¼ teaspoon cayenne pepper2 tablespoons ,plus 2 teaspoons olive oil, divided3 multicolor bell peppers, thinly sliced1 small red onion, thinly sliced4 (8 oz.) boneless, skinless chicken breasts½ cup shredded Pepper Jack cheeseAvocado, Greek yogurt and chopped cilantro, for servingDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Combine onion powder, garlic powder, cumin, salt, oregano, paprika and black and cayenne peppers. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add bell peppers, onion and 1 tablespoon of the seasoning mixture; cook, stirring often, until vegetables soften, 8 to 10 minutes. Slice into the side of each breast to form a large pocket, being careful not to cut all the way through. Coat chicken with 2 teaspoons oil and remaining seasoning mixture (1 teaspoon per breast). Stuff chicken evenly with vegetable mixture and shredded cheese. Place chicken in skillet; bake until cooked through and a thermometer in thickest portion of chicken registers 165°, 25 to 30 minutes. Serve with avocado, yogurt and cilantro.
No offense to Taco Tuesdays, but this recipe for juicy baked chicken filled with seasoned onions and bell peppers is making Fajita Fridays look even better.
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
