Hasselback Fajita Chicken
Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 cup sliced bell peppers (mixed colors)
  • 1 cup sliced onions
  • 1/2 cup shredded cheddar cheese (or your preferred cheese)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Chicken: Place each chicken breast between two pieces of parchment paper. Using a sharp knife, carefully cut horizontal slices into the chicken breast, making sure not to cut all the way through. The goal is to create a fan-like effect with the slices.
  3. Season Chicken: In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, salt, black pepper, and dried oregano. Brush the chicken breasts with olive oil, then rub the seasoning mixture all over and inside the slices of the chicken.
  4. Add Vegetables: Place the sliced bell peppers and onions in the bottom of a baking dish. Drizzle with a little olive oil and season with a pinch of salt and pepper. Arrange the seasoned chicken breasts on top of the vegetables.
  5. Bake: Bake in the preheated oven for 25 minutes. Remove from the oven, sprinkle the shredded cheese on top of the chicken, and return to the oven. Bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
  6. Garnish and Serve: Garnish with fresh cilantro and lime wedges if desired. Serve hot.

Nutritional Information (per serving, assuming 4 servings):

  • Calories: 320
  • Protein: 33g
  • Fat: 18g
  • Total Carbohydrates: 8g
    • Net Carbs: 6g
  • Fiber: 2g

This recipe provides a flavorful and low-carb option that’s perfect for a keto diet. Enjoy your Hasselback Fajita Chicken!