Hasselback Chicken Fajitas
Hasselback chicken is a fun weeknight dinner and this one is filled with bell peppers and onions and seasoned with a simple fajita seasoning.Per serving: 425 calories, 26g fat, 48g protein, 7g carbs, 2g fiber = 5 net carbs
Servings 4
Calories 425kcal
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
- Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray.
- 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.
- Transfer chicken to the baking sheet and drizzle olive oil over the chicken breasts.
- Stir together the chili powder, cumin, paprika, garlic powder, and salt. Sprinkle over each side of the chicken.
- Stuff a strip of onion and pepper inside each slit in the chicken.
- Bake for 20-25 minutes or until chicken is just cooked through.
- 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.
- Sprinkle with cilantro before serving.
Notes
Top with sour cream, guacamole, or pico de gallo before serving.
Nutrition
Calories: 425kcal