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Hasselback Fajita Chicken

Juicy chicken breasts are sliced, stuffed with bell peppers and onion, seasoned with a tangy lime rub, baked over rice and beans, and finished with melted Monterey Jack cheese.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Servings: 4 servings

Ingredients

  • 4-6 chicken breasts (6-8 oz. each)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 1/2 small red onion (may not use all of it)
  • 1 cup freshly shredded Monterey Jack cheese
  • cilantro (optional for serving)
  • sour cream (optional for serving)
  • guacamole (optional for serving)
  • 1/4 cup olive oil
  • 3 tablespoons lime juice
  • 1 lime zest from 1 lime
  • 2 teaspoons honey
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon chipotle chili powder (optional for more heat)
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice (any kind, including cauliflower)
  • 1 cup salsa
  • 15 oz black beans 1 15 oz. can, drained and rinsed
  • 15 oz corn 1 15 oz. can, drained and rinsed
  • 15 oz fire roasted tomatoes 1 15 oz. can, drained (optional if not using chunky salsa)
  • 14 oz mild chopped green chiles 1 4 oz. can
  • 1/4 teaspoon salt additional
  • 1/4 teaspoon black pepper additional

Instructions

  • Preheat the oven to 400°F (200°C). Lightly grease an 8x8 or 9x13 baking dish depending on whether you are using the rice mixture.
  • Make 5–6 slits in each chicken breast to form pockets about 3/4 of the way through, spaced about 1 inch apart; do not cut all the way through.
  • In a small bowl whisk together olive oil, lime juice, lime zest, honey, chili powder, 1½ tsp salt, cumin, smoked paprika, onion powder, garlic powder, chipotle powder (if using), and ½ tsp pepper to make the Chicken Lime Rub.
  • Place the chicken in a shallow dish, pour the rub over it, and turn to coat evenly. Let rest at room temperature 30–60 minutes or refrigerate up to 8 hours, bringing to room temperature before baking.
  • Slice the bell peppers and red onion into very thin strips (about 1/8 inch thick). Stuff each chicken slit with one slice of red onion and one strip each of red, green, and yellow pepper.
  • Optional rice and beans layer: In a lightly greased 9x13 dish combine cooked rice, salsa, drained black beans, drained corn, drained fire-roasted tomatoes (if using), chopped green chiles, and the extra 1/4 tsp salt and 1/4 tsp pepper; spread into an even layer.
  • Arrange the stuffed chicken breasts on top of the rice-and-beans mixture or place them in a lightly greased baking dish if not using rice.
  • Bake uncovered at 400°F for 30–35 minutes, until the chicken is mostly cooked through.
  • Sprinkle Monterey Jack cheese over the chicken and continue to bake 5–10 minutes more, until cheese melts and an instant-read thermometer inserted into the thickest part reads 160°F. If needed, bake an additional 15–20 minutes depending on thickness.
  • Remove from oven and serve with optional cilantro, sour cream, guacamole, and an extra squeeze of lime if desired.

Equipment

  • 8x8 or 9x13 baking dish
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Instant-read thermometer
  • Spoon or Spatula

Notes

  • Assemble the recipe without cheese and refrigerate up to 8 hours for make-ahead baking.
  • Do not refrigerate assembled dish longer than 8 hours to avoid texture changes from lime juice.
  • Let refrigerated dish sit 20 minutes at room temperature before baking.
  • If baking from refrigerated, add about 10 extra minutes to the cook time.
  • Do not freeze because thawed bell peppers become soggy.
  • Reheat leftovers in the microwave, skillet, or bake at 325°F until warmed through.