Fajita Hasselback Chicken
This Fajita Hasselback Chicken takes all the favorite flavors of your traditional chicken fajitas and combines them into one delicious, filing and flavorful dish!
Prep Time40 mins
Cook Time30 mins
Total Time1 hr
- 1/2 cup vegetable or olive oil
- 1/3 cup water
- 1/4 cup lemon juice
- 2 Tbs taco seasoning
- 1/2-1 red green and orange peppers
- 1-1 1/2 cup shredded cheddar cheese
- Lime juice
In a small bowl whisk all of you marinade ingredients together.
Slice your chicken 3/4 the way through about 3/4-1" apart.
Place chicken breasts in a gallon sized ziploc back and pour marinade over chicken and toss to coat.
Place in refrigerator for at least 30 minutes.
Preheat oven to 350.
Meanwhile while chicken is marinating slice all your peppers into thin strips.
Remove chicken from refrigerator and stuff each slit with one red, green and orange pepper.
Place chicken on baking sheet and bake for 25-30 minutes until internal temperature reaches 160-165.
Sprinkle cheese on top of each breast and bake for about 5 minutes longer until melted.
Remove from oven and sprinkle with some fresh ground pepper and drizzle with some lime juice if desired.
Calories: 749kcal | Carbohydrates: 5g | Protein: 59g | Fat: 47g | Saturated Fat: 32g | Cholesterol: 189mg | Sodium: 637mg | Potassium: 1012mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12.3% | Vitamin C: 11.2% | Calcium: 32.4% | Iron: 9.1%