Keto Hasselback Fajita Chicken
Who could say no to fajitas? You can transform fajita night into a one-dish meal that’s packed with protein without skipping on the flavorful extras. Hasselback-style chicken breasts are crammed with sweet bell peppers, fragrant red onion, and crisp jalapenos. The enchilada-inspired sauce that smothers these chicken breasts is very hot, so be ready to build up a sweat as you munch away! A generous sprinkle of queso fresco and cilantro will help cut that heat.Jessica L.
How to Make It
Step 1
Prepare the bell pepper, red onion, and jalapeno by chopping them as shown.
Step 2
Prepare two chicken breasts by slicing thin pieces across without slicing all the way through the chicken, as shown in the photo. Fill each slice with an assortment of the chopped vegetables. Sprinkle the salt and pepper over the chicken breasts as well.
Step 3
Heat the olive oil in a skillet over medium-low heat. Gently place the chicken breasts in the skillet, and cover with a lid. Keep the heat low as the chicken cooks through, as you will not be flipping the breasts over. The chicken will need to cook approx. 15-20 minutes until it reads 175 degrees on a meat thermometer.
Step 4
Transfer the cooked chicken to a serving dish. Leave the skillet on low heat, and pour in the canned chipotle peppers in adobo sauce. Use a spatula to gently break up the peppers as the sauce de-glazes the pan and heats through. Once the sauce is hot, pour it evenly over the chicken breasts.
Step 5
Top off the hasselback fajita chicken with chopped queso fresco and chopped cilantro. Enjoy!
Ingredients
- Bell Pepper – 2 oz, raw, yields
- Red Onions – ⅓ oz, raw, yields
- Jalapeno Peppers – 1 pepper
- Chicken Breast – 20 oz, boneless, raw
- Salt – ¼ teaspoon
- Black Pepper – ¼ tsp
- Olive Oil – 2 teaspoon
- Chipotle Peppers In Adobo Sauce by La Morena – 4 ounce
- Queso Fresco – ½ oz
- Cilantro – 1 tablespoon