Southwest Stuffed Chicken Breast with Pepper Jack Cheese

• Gluten free

• Meat

  • 4 Chicken breasts, skinless boneless

• Produce

  • 1/2 cup Black beans
  • 1 Cilantro, leaves
  • 1/2 tsp Coriander, ground
  • 1/2 cup Corn, kernels
  • 1/2 tsp Garlic, granulated
  • 1 Lime, wedges slices
  • 1/2 tsp Onion, granulated
  • 1 tsp Oregano, dried
  • 1 Teapsoon lime, zest

• Condiments

  • 1 tsp Lime juice
  • 1 Pico de gallo, prepared

• Baking & Spices

  • 1 Pinch Black pepper
  • 1/4 cup Red peppers, roasted
  • 1 tsp Salt
  • 1 Teapsoon paprika

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 1/4 cup Pepper jack cheese

Found on thecozyapron.com

Description

Ingredients

• 4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
• 3 tablespoons olive oil, plus more for grill pan
• 1 teapsoon lime zest
• 1-1 ½ teaspoons lime juice
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teapsoon paprika
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ½ teaspoon ground coriander
• Pinch black pepper
• 1 ¼ cup shredded pepper jack cheese
• ½ cup black beans
• ½ cup corn kernels
• ¼ cup sliced roasted red peppers (from jar)
• Pico de Gallo (prepared), for garnish
• Cilantro leaves, for garnish
• Lime slices/wedges, for garnish

Directions

• -Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.