Spice up your dinner routine with our Cajun Stuffed Chicken Breasts recipe! Bursting with vibrant flavors and a delightful mix of textures, this dish transforms simple chicken breasts into a culinary sensation. Succulent chicken, generously stuffed with a zesty blend of Cajun-seasoned quinoa, colorful bell peppers, and melted pepper jack cheese, is pan-seared to perfection and finished in the oven. It’s a tantalizing journey for your taste buds, delivering a symphony of Cajun-inspired goodness. Let’s embark on this flavorful adventure together!
Cajun-Stuffed Chicken Breasts
INGREDIENTS
- 2 Chicken breasts, boneless/skinless
- 1 cup Quinoa, cooked
- ½ cup Mixed color bell peppers, diced
- ¼ cup Red onion, diced
- 2 Garlic cloves
- 1 tsp Cajun seasoning (Tony Chachere's)
- ½ tsp Paprika
- ½ cup Pepperjack cheese, shredded
- 1 Tbsp Olive oil
- Chopped fresh parsley
INSTRUCTIONS
- Preheat your oven to 375°F
- In a bowl, combine cooked quinoa, diced bell peppers, red onion, minced garlic, Cajun seasoning, paprika, salt, and pepper
- Cut a pocket into each chicken breast by slicing horizontally, being careful not to cut through completely
- Stuff each chicken breast with the quinoa mixture and press the edges to seal
- Season the outside of the stuffed chicken breasts with additional Cajun seasoning, salt, and pepper
- Heat olive oil in an oven-safe skillet over medium-high heat
- Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown
- Sprinkle shredded pepper jack cheese over the top of each stuffed chicken breast
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through
- Garnish with chopped fresh parsley before serving
NOTES
Macros may vary
Nutrition
Calories: 220kcalCarbohydrates: 13gProtein: 25gFat: 8gFiber: 2g
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