Prep time: 30 minutes | Cook time: 20 minutes
- 2 tsp extra virgin olive oil
- 1 tbsp minced garlic
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- ½ small yellow onion, julienned
- 1 (4-oz) can diced green chilis
- 4 (4-oz) chicken breasts
- ⅛ teaspoon salt
- black pepper, to taste
- ½ tsp ground cumin
- ¼ tsp chili powder
- ½ cup reduced-fat Monterey Jack cheese (2 tbsp per chicken breast)
- light sour cream
- fresh cilantro, chopped
- lime wedges
- Preheat oven to 400F. Prepare baking sheet by lining it with parchment paper or silicone baking mat. Set aside.
- Heat oil in a large skillet over medium heat. When hot, saute bell peppers and onions for about 8-10 minutes until soft but not mushy. Reduce heat to low and quick stir in green chilis with their juice and cook for another 2 minutes. Remove skillet from heat and let stand until cooled.
- Using a sharp knife, cut 4-6 diagonal slits across each chicken breast about 1/2-3/4 inch apart. Stuff each slit with the pepper-onion mixture and sprinkle cumin and chili powder generously on top. Finish by topping 2 tbsp of cheese among each chicken breast.
- Bake for about 20-22 minutes in the oven until chicken is cooked through and cheese is bubbly and melted. Let stand for 5 minutes.
- Serve chicken garnished with sour cream and cilantro on top and lemon wedges on the side.
- Makes 4 servings
Per Serving: (1 chicken breast) | Calories: 210 | Calories from fat: 67 | Fat: 8g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 491mg | Carbohydrates: 9g | Fiber: 1g | Sugar: 4g | Protein: 28g | Smart Points: 4
*Optional ingredients are not included in nutritional calculations.