Cheesy Tex-Mex Stuffed Chicken
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Stuffed chicken breasts with Monterey Jack cheese, jalapeños, and cilantro, roasted and served with a fresh lime-cilantro salad. A quick and flavorful Tex-Mex dinner ready in 30 minutes.
Ingredients
- 2 scallions thinly sliced
- 2 jalapeños seeded, thinly sliced
- 1 1/4 cup cilantro divided
- 1 tsp lime zest
- 1/4 lbs Monterey Jack cheese grated
- 4 6-ounce boneless, skinless chicken breasts
- 3 tbsp extra virgin olive oil divided
- 1/2 tsp salt
- Pepper
- 3 tbsp fresh lime juice
- 2 bell peppers thinly sliced
- 0.5 small red onion thinly sliced
- 5 cup torn romaine lettuce
- Lime wedges for serving
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 287 mg
- Iron: 2.12 mg
- Magnesium: 44.5 mg
- Phosphorus: 243 mg
- Potassium: 576 mg
- Zinc: 1.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp lime zest
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 tsp salt
- Pepper
- 3 tbsp fresh lime juice
- 5 cup torn romaine lettuce
Prepare
- 2 scallions, thinly sliced
- 2 jalapeños, seeded, thinly sliced
- 1 1/4 cup cilantro, divided
- Grate 1/4 lbs Monterey Jack cheese
- 3 tbsp extra virgin olive oil, divided
- 2 bell peppers, thinly sliced
- 0.5 small red onion, thinly sliced
- Lime wedges, for serving
Let's Cook
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Step 1.
Preheat the oven to 450°F. In a medium bowl, combine the sliced scallions, sliced jalapeños, ¼ cup chopped cilantro, and lime zest. Add the grated Monterey Jack cheese and toss to combine. Set the cheese mixture aside.
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Step 2.
Using a sharp knife, insert the blade into the thickest part of each chicken breast and move it back and forth to create a 2½-inch pocket, making it as wide as possible without cutting through the other side. Stuff each chicken breast evenly with the cheese mixture.
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Step 3.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Season the stuffed chicken breasts with salt and pepper. Place them in the skillet and cook until golden brown on one side, about 3 to 4 minutes. Flip the chicken breasts, then transfer the skillet to the preheated oven. Roast until the chicken is cooked through and the cheese is melted, about 10 to 12 minutes.
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Step 4.
While the chicken roasts, prepare the salad: In a large bowl, whisk together the lime juice, remaining 1 tablespoon olive oil, and ½ teaspoon salt. Add the sliced bell peppers and red onion, and let sit for 10 minutes, tossing occasionally. Just before serving, add the torn romaine lettuce and remaining 1 cup cilantro, and toss to combine. Serve the chicken with the salad and lime wedges on the side.