Hasselback Chicken Fajitas

cooked chicken topped with Monterey jack and broccoli

Hasselback chicken is a fun weeknight dinner and this one is filled with bell peppers and onions and seasoned with a simple fajita seasoning.

Hasselback chicken is a fun weeknight dinner and this one is filled with bell peppers and onions and seasoned with a simple fajita seasoning.

Yield 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 4 5-6 ounces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 bell pepper, sliced into thin strips
  • 1 sweet onion, sliced into thin strips
  • 1/2 lime
  • 1 cup grated Monterey Jack cheese
  • 1 tablespoon chopped cilantro

Instructions

  1. Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray.
  2. Place the chicken breasts on a cutting board and cut slits into the tops of the breasts, about 1/2 inch apart, being careful not to slice all the way through the chicken.
  3. Transfer chicken to the baking sheet and drizzle olive oil over the chicken breasts. 
  4. Stir together the chili powder, cumin, paprika, garlic powder, and salt. Sprinkle over each side of the chicken.
  5. Stuff a strip of onion and pepper inside each slit in the chicken. 
  6. Bake for 20-25 minutes or until chicken is just cooked through.
  7. Squeeze the juice of the lime over each chicken breast. Divide the cheese between each breast and sprinkle over the top. Bake for 2 more minutes to melt the cheese.
  8. Sprinkle with cilantro before serving.

Notes

Top with sour cream, guacamole, or pico de gallo before serving.

Nutrition Information:

Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 540Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 208mgSodium: 898mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 5gProtein: 75g

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