Hasselback Fajita Chicken

Hasselback Fajita Chicken features bell pepper and onion stuffed chicken breasts with fajita seasonings and melted cheese along with roasted peppers and onions all cooked on one pan for an easy and flavorful meal!

Lately, my husband, kids and I cannot get enough Mexican food. A few nights ago, he made black bean fajitas for us. The next night, we went to my brother's house and him and his wife made us ground beef tacos with guacamole. You would think that we would have been sick of it after having similar meals two nights in a row. Nope! The third night we made sheet pan black bean nachos. I just sautéed up some zucchini and bell peppers in Mazola® Corn Oil, added in black beans and seasonings and threw it all on top of some chips with cheese and broiled it. So good! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

You shouldn't be surprised then that I made another Mexican recipe the 4th night! This Hasselback Fajita Chicken is so delicious and pretty easy as well! You just take a variety of different colors of bell peppers and red onion and slice them super thin. You stuff them in the chicken and bake. Then cover in cheese and cook until melted. So delicious! The kids both loved it and so did my husband and I. It is a different take on fajitas. Instead of cooking the peppers and onions in the pan, I stuffed the chicken with them and cooked them in the oven and topped with shredded cheese.

There are a ton of things that you can serve these with. They would be great with Spanish rice with tomatoes, a side salad or even a quesadilla. When I was cutting up all of these peppers, I realized that I had a lot more than I needed for the chicken and decided to roast them right on the pan along with the chicken. I served this meal with brown rice and salsa. This chicken reheats well and can the recipe can easily be doubled to take for lunches or can be served for another dinner.

I love cooking nutritious meals for my family and this one fits the bill! The chicken is high in protein and low in fat. Bell peppers are rich in vitamins A and C which are very important this time of year when everyone is getting sick. The cheese is calcium rich!

I used Mazola Corn Oil for this recipe as a nutritious and lighter swap instead of another fat such as butter or other oils. It gives the dish a great flavor and I would definitely make it again! I also skipped the tortillas for this one and stuck with the chicken and veggies. You can keep this meal lower carbohydrate by pairing it with veggies or add some carbohydrates with corn, tortillas or rice. Mazola Corn Oil is cholesterol free and has a neutral taste, which does not impact flavor in food. It has a smoke point of 450°F and works well with grilling, sautéing, stir-frying and more.

My father-in-law cooks with Mazola Corn Oil and it is his favorite oil to use. He is 100% Mexican and enjoys preparing Mexican food and made us the best breakfast tostadas with this oil. I want another one now!

Yield: 4 servings Author: Amanda Hernandez