Sheet pan Fajita chicken, hasselback style! A healthy dinner recipe that's Whole30, Keto, Paleo, and fits all healthy diets and dinner/lunch ideas.
Print

Chicken Fajita Hasselback Chicken

This easy whole30 recipe for fajita hasselback chicken is a clean eating must do! A healthy, high protein, low carb alternative to a dinner favorite is always good in my books. A twist on fajitas with the simplicity of sheet pan chicken. This falls under keto recipes, 21 Day Fix, 80 Day Obsession, and paleo recipe approved.
Course Main Course
Cuisine American
Keyword chicken breast recipes, fajita chicken, hasselback chicken, healthy recipes, low carb, whole30
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 350kcal
Author Randa Derkson

Ingredients

  • 4 chicken breasts
  • 2 red peppers sliced
  • 2 orange peppers sliced
  • 2 green peppers sliced
  • 1 red onion sliced
  • 1/4 cup olive oil
  • 3 tbsps lime juice
  • 1 tbsp chili powder
  • 1 tsp  cumin
  • 1/2 tsp paprika
  • 1/2 tsp  garlic powder
  • 1/4 tsp cayenne powder
  • 1/4 tsp  salt

Instructions

Preheat oven to 375

  • Slice the chicken breasts nearly through width wise, just enough to stuff.
  • Add a few of the bell peppers and onions to the slits, set aside. The rest of the peppers and onions, add to another bowl.
  • Combine the olive oil, lime juice, and spices in a sperate bowl.
  • Place the stuffed chicken breasts in a bowl or Ziploc bag and pour the marinade in.
  • If there is any marinade left, add to the rest of the vegetables. Let side for at least an hour.
  • Drizzle some olive oil onto a sheet pan, add the chicken. Pop in the oven and bake for 15-20 minutes. The rest of the marinade, pour over the sliced veggies.
  • Pull the sheet pan out and add the vegetables. Pop back in the oven and roast until chicken is done (another 20 minutes).

Nutrition

Serving: 1g | Calories: 350kcal | Carbohydrates: 24.9g | Protein: 27.9g | Fat: 17.8g | Saturated Fat: 2.8g | Cholesterol: 82.7mg | Sodium: 263.3mg | Fiber: 4g | Sugar: 8.2g