About
Tex-Mex is the perfect style of cooking because it’s loaded with spices that are a mix of sweet and a little heat.This filling is made of chopped jalapeno, crispy lettuce, and cauliflower rice in lieu of white rice. Top everything off with a mix of shredded cheeses, and you have a well rounded dinner!
Ingredients
- 1 pound boneless skinless chicken breast
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin, ground
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 regular – approx 2" long jalapeno peppers
- ¼ cup, cut pieces cauliflower rice
- ⅓ cup, shredded shredded lettuce
- ¼ cup, shredded cheddar cheese
- ¼ cup, shredded pepper jack cheese
- 2 tablespoon, chopped cilantro
Instructions
- Preheat an oven to 375 degrees. Spray an oven-safe baking dish with pan spray, and set this aside. On a flat surface, lay down the chicken breasts and butterfly them.
- Sprinkle the salt, pepper, cumin, onion powder, and garlic powder over the chicken breasts.
- In a bowl, combine the shredded lettuce, cauliflower rice, and jalapeno, dicing the jalapeno if needed.
- Spread the veggie filling evenly in the centers of both butterflied chicken breasts.
- Close the chicken breasts and secure them shut with toothpicks. Lay the stuffed chicken toothpick-side down in the prepared baking dish. Sprinkle both cheese over the tops of the chicken.
- Cover the baking wish with foil, and bake the chicken for 30 minutes. Uncover the dish, and bake the chicken for the remaining 10 minutes.
- Serve the stuffed chicken with freshly chopped cilantro!
Nutrition Facts
- Servings: 2
- Calories: 518.9kcal/2170.9kJ (per serving)
- Fat: 19.8g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 77.2g (per serving)
