This chicken dish is all of the flavors you love from chicken fajitas, stuffed inside crispy and juicy air fryer chicken. The bell peppers and onion come out tender, while the chicken is seasoned perfectly and topped with lime juice and cilantro.
Hands-On Time: 15 minutes
Cook Time: 26 minutes
PER SERVING
CALORIES: 182 | FAT: 6g | SODIUM: 198mg | CARBOHYDRATES: 6g | FIBER: 1g | SUGAR: 3g | PROTEIN: 26g
Serves 4
- 1 tablespoon olive oil
- 2 large white mushrooms, diced
- 1 large red bell pepper, seeded and diced
- ½ small white onion, peeled and diced
- 1 tablespoon minced garlic
- 4 boneless, skinless chicken breasts (1 pound total)
- 1 tablespoon taco seasoning
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
1. In a large skillet, heat olive oil over medium-high heat. Add mushrooms, bell pepper, and onion. Cook, stirring occasionally, until soft, about 7 minutes. Mix in garlic and cook an additional 1 minute or until fragrant. Remove from heat and set aside.
2. Preheat air fryer to 400°F.
3. Butterfly chicken breasts and rub outside of chicken with taco seasoning. Fill the center of each chicken breast with vegetable mixture, close chicken breasts, and secure with toothpicks.
4. Spray inside of air fryer with olive oil spray. Arrange chicken inside air fryer in a single layer. Air fry 18 minutes, flipping halfway through. Chicken is done when it reaches an internal temperature of 165°F.
5. Remove chicken from air fryer and remove toothpicks. Top each piece of chicken with lime juice and cilantro, then serve.
