I could literally have a fajita, of some sort, for every singe meal. Yes for breakfast, lunch and dinner and maybe even a snack. As much as I love fajitas, sometimes I just don’t want to take the time to fix them…well that is until now.
Peppers and Onion…OH YEAH!
One of my favorite parts of any fajitas are the peppers and onions. I just love the little charred bits and the hint of sweetness and a little spice in each bite.
Even better they add a ton of flavor to the meat, in this case chicken, which makes them a must have in all my fajita dishes.
Careful with the knife
The trick to make this chicken so good is to cut slits into the chicken, but just 2/3 of the way through, making sure to not cut it all the way through so it will stay together.
The trick to making each slice perfect is to use a super sharp knife and to work slowly. I have learned from personal experience if you cut to fast you generally cut right through the chicken breast, and that is no bueno.
The prep is as fun as the meal itself
Once you get the chicken carefully prepared the fun really begins. You get to start stuffing it. Now I used red & orange peppers with some purple onion. If you wanted though you could use green peppers, sweet onions, roasted peppers, or a combo of all of the above. Be creative and have some fun with it.
After the chicken is stuffed I sprinkled all the sensing over the chicken and veggies. It helps to add so much flavor to everything as it roasts.
Dinner is almost done
Hasselback Fajita Chicken
A fun, filling and low carb chicken dish that is busting with all your favorite fajita flavors but without a lot of the work