📝 Grilled Hasselback Fajita Stuffed Chicken
🍽 Description:
This bold and colorful grilled chicken recipe uses the Hasselback technique to create delicious slits in each breast, filled with fajita-style bell peppers and onions, then topped with melty cheese. It’s zesty, juicy, and packed with flavor thanks to a homemade chili-lime rub. Perfect for a weeknight dinner or grilling night!
🔢 Servings & Timing
- Servings: 4
- Prep Time: 15–20 minutes
- Marinate Time: Optional 20–60 minutes
- Cook Time: 25–35 minutes
- Total Time: ~45 minutes (+ optional marinating)
🧂 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
For the Chili-Lime Rub:
- ¼ cup olive oil
- 3 tablespoons fresh lime juice
- Zest of 1 lime
- 2 teaspoons honey
- 2 teaspoons chili powder
- 1½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼–½ teaspoon chipotle chili powder (optional for heat)
- ½ teaspoon black pepper
👩🍳 Instructions
- Preheat your grill to medium-high or oven to 400°F (200°C).
- Prep the chicken:
Place each chicken breast on a cutting board and make 5–6 slits across the top, about ¾ of the way through. Don’t slice all the way to the bottom. - Make the rub:
In a small bowl, whisk together all chili-lime rub ingredients. Brush the rub over the entire surface and into the slits of each chicken breast. Let marinate for 20–60 minutes (optional but recommended). - Stuff the chicken:
Insert a slice of each color bell pepper and red onion into each slit. - Grill or bake:
- Grill: Place chicken on a well-oiled grill and cook 5–7 minutes per side until almost cooked through (internal temp ~150°F).
- Oven: Place chicken in a greased baking dish and bake for 20–25 minutes.
- Add cheese:
Sprinkle cheese over the chicken, letting it melt during the last 5–10 minutes of cooking. Cook until the internal temperature reaches 165°F. - Serve:
Garnish with fresh cilantro and serve with sour cream, salsa, or guacamole.
💡 Notes & Tips
- Use tongs to handle chicken and prevent stuffing from falling out.
- Avoid overstuffing the slits—too many veggies may cause them to fall out during cooking.
- Meal prep tip: Assemble ahead of time (without cheese), cover, and refrigerate up to 8 hours.
- Grill tip: Use indirect heat or a grill-safe pan to avoid flare-ups.
- Cheese options: Pepper Jack, mozzarella, or cheddar also work great!
🧮 Nutrition Info (Per Serving, Approximate)
Based on 6 oz chicken breast + fillings
- Calories: ~450 kcal
- Protein: 48–54 g
- Carbohydrates: 8–12 g
- Fat: 22 g
- Fiber: 2–3 g
- Sugar: 4–5 g
- Sodium: ~850 mg
- Vitamin C: High (from bell peppers)
- Calcium: Moderate (from cheese)
✅ Health Benefits
- High in Protein: Great for muscle repair and energy.
- Low in Carbs: Great for low-carb or keto lifestyles.
- Rich in Antioxidants: Bell peppers are high in vitamins A and C.
- Good fats: Olive oil and cheese add healthy fats for satiety.
- Customizable: Easy to adapt for gluten-free or dairy-free diets.
❓ Q&A Section
Q: What does “Hasselback” mean?
A: Hasselback refers to making deep slits in food (originally potatoes) to allow fillings or spices to seep into each slice—maximizing flavor and presentation.
Q: Can I use other vegetables?
A: Yes! Try zucchini, mushrooms, tomatoes, or even spinach.
Q: Can this be made dairy-free?
A: Absolutely—just skip the cheese or use a dairy-free alternative.
Q: Can I cook this in an air fryer?
A: Yes, at 375°F for about 20–25 minutes, depending on thickness. Add cheese in the last few minutes.
Q: What’s the best side dish for this?
A: Great with Mexican rice, cauliflower rice, roasted sweet potatoes, or a side salad.
🧾 Summary Table
| Feature | Info |
|---|---|
| Servings | 4 |
| Prep Time | 15–20 minutes |
| Cook Time | 25–35 minutes |
| Calories (approx.) | 450 kcal |
| Protein | 48–54 g |
| Carb Level | Low |
| Storage | 3–4 days in fridge, freeze unstuffed |
| Best for | High-protein, low-carb meals |