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Fajita Hasselback Chicken

By Jason Fung, MD

Fajita Hasselback Chicken

Recipe from Tasty
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American, Mexican
Servings 4
Calories 336 kcal

Ingredients
  

  • 4 chicken breasts
  • 1/2 onion diced
  • 1/2 yellow bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 green pepper diced
  • 2 tbsp fajita spice mix
  • 3 tbsp salsa
  • 1/2 cup cheddar cheese grated

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • Slice into the chicken several times, about ¼ inch (½ cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
  • Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
  • Stir in the salsa and sprinkle the cheese over.
  • Mix together until the cheese has melted.
  • Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
  • Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
  • Enjoy!

Nutrition

Nutrition Facts
Fajita Hasselback Chicken
Amount per Serving
Calories
336
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
159
mg
53
%
Sodium
 
447
mg
19
%
Potassium
 
998
mg
29
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
52
g
104
%
Vitamin A
 
825
IU
17
%
Vitamin C
 
62
mg
75
%
Calcium
 
120
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains, Light Meal, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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