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Grilled Hassleback Fajita Stuffed Chicken

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This Grilled Hassleback Fajita Stuffed Chicken is stuffed with bell peppers and red onions then topped with tex mex cheese – it’s a delicious and healthy weeknight dinner that comes together in a pinch!

Grilled Hassleback Fajita Stuffed Chicken

So, I have huge news.

But first?

Umm, HELLO NEW FAVE CHICKEN RECIPE.??

This Grilled Hassleback Fajita Stuffed Chicken is going to change the way you view your plain old, boring chicken dinner!

I have dressed up chicken and taken it to a whole new level, I’m convinced. You know that little mid-week fiesta you need? All of that and more is going on right here and I can’t even deal with how much I love this dish.

I’m talking thin slices of multicolour bell peppers and red onions stuffed lengthwise across taco-spiced chicken breasts and then the whole thing topped with cheese. No mess, no fuss. Just a super simple, colourful recipe that tastes just as good as it looks!

I know we’ve talked on and on about this before, but I really could eat tex-mex style food every single day of the week. There’s something about the spice that keeps me coming back for more, no matter the time of year it is.

But I especially love any sort of Mexican-inspired chicken recipes this time of year because you get to fire up the BBQ!!! Who’s with me on their love of grilling? I swear, when I move back to Toronto I’m gonna have to get one of those little indoor grill things.

Speaking of which, this girl is MOVING BACK DOWNTOWN IN SEPTEMBER!!!

Grilled Hassleback Fajita Stuffed Chicken

If you’ve been following my blog, you’ll know that I lived on (or at least super near) Bloor Street for over 6 years, and I had to move back home to my parents’ place last year to finish my Master’s degree in journalism and pay off my student loans. Well, student loan is about to be paid off any time now, and I’m taking over a friend’s sublet at College and Spadina for the next couple years!

I honestly couldn’t be any happier. A year and a bit of being “The Girl commuting to Bloor from Hamilton” has been a great learning experience and chance to build my photography business, but I am starting to get a little weary of the ‘burbs.  What can I say, the city just keeps calling my name!

   

Moving back in with a friend again is going to be a whole lot different from living at home and often cooking giant meals for my family, so I’m also kind of glad I’ve started to take my blog in more of a meal prep direction. It’s going to be great being out on my own again and I’m excited to start this new chapter in my life as a working professional who will finally have a little bit of extra cash.

Basically, all that means is more food for me. And nope, I’m not ashamed of that at all. Food is life!!!

And with all the eating and photographing I do, it’s gonna be good to have some more easy lunch and dinner recipes to pick from on the blog to make. And of course it’s gonna be even easier to shoot all the stuff I’m already eating. So really, I couldn’t be more excited. Maybe you’ll even start seeing more recipes for one or two right here – so keep an eye out!!!

Grilled Hassleback Fajita Stuffed Chicken

I suppose we should talk a little more about this recipe before I sign out for the day though. First of all, this whole meal comes together in about 30 minutes if you start the roasted sweet potatoes ahead of time. Have them cooking in the oven the whole time you’re getting the chicken ready.

I mean, technically I’ve included them as an optional side dish, so you could even serve this Hassleback Fajita Stuffed Chicken with oven fries or a steamed veggie like broccoli or something, but I always tend to serve ’em with sweet potatoes and chipotle mayo. Just to keep everything spicy all round. I can’t get enough.

From there it’s a matter of slicing the chicken breasts lengthwise, stuffing them full of veggies, grilling for 15 minutes (no flipping!) then topping with cheese and grilling another 5 minutes. I’ve got a super handy video to show you how it’s done in case you have any doubt!

Grilled Hassleback Fajita Stuffed Chicken

Will you be making this Grilled Hassleback Fajita Stuffed Chicken? 

I seriously can’t get my hands on enough 30-minute chicken dinner recipes like this. I think a good dinner just makes the day so much easier and you can get back to what’s really important: relaxing on the couch and binge-watching all your favourite shows.???Okay, maybe get outside just a little bit. It’s been gorgeous out lately!!!

If you try any of my recipes be sure to let me know on InstagramTwitterFacebook or in the comments – I’d love to see how it turns out!

Grilled Hassleback Fajita Stuffed Chicken

Print Recipe
Grilled Hassleback Fajita Stuffed Chicken Yum
This Grilled Hassleback Fajita Stuffed Chicken is stuffed with bell peppers and red onions then topped with tex mex cheese - it's a delicious and healthy weeknight dinner that comes together in a pinch!
Grilled Hassleback Fajita Stuffed Chicken
Votes: 5
Rating: 2.4
You:
Rate this recipe!
Course Chicken
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Course Chicken
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Grilled Hassleback Fajita Stuffed Chicken
Votes: 5
Rating: 2.4
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 F. Toss sweet potatoes in olive oil and spices in a medium-sized ovensafe dish. Roast in oven for 25-30 min until tender.
  2. Preheat BBQ to med-high. Meanwhile, make horizontal cuts across each chicken breast (see video if you're unsure how!) Rub chicken with olive oil and taco seasoning. Add bell peppers and red onions to each cut, then put each breast on the grill.
  3. Cook chicken for 15 min. Remove and top with cheese, then grill another 5 min until cheese is melted. Remove from grill and serve alongside sweet potatoes, topping with optional cilantro, salsa and sour cream. Enjoy!

Grilled Hassleback Fajita Stuffed Chicken

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13 Comments

  • Reply
    Carmy
    May 17, 2017 at 11:24

    This looks delicious! #getinmybelly 😀

  • Reply
    Hayley Dawn
    May 17, 2017 at 16:40

    Tonights dinner is now planned! This looks so great!

  • Reply
    Silvano
    May 27, 2017 at 20:43

    Can I put them in the oven if I don’t have a grill?

    • Reply
      Taylor Stinson
      May 28, 2017 at 15:40

      Hi Silvano! Yes you can – I would just to care to make sure they are fully cooked. If you’re doing them in the oven, cook them at 425 F for 20-25 min and then put the cheese on top and bake for another 5 min!

  • Reply
    Mandy
    June 25, 2017 at 11:12

    Where do you use the chili powder on the chicken?

    • Reply
      Taylor Stinson
      June 26, 2017 at 10:25

      Hey Mandy! I just rub the chili powder/taco seasoning over the chicken with some olive oil before putting in the peppers/onions and before putting them on the grill! I notice I added chili powder in the ingredient list a second time by accident – I have removed that from the recipe and updated it 🙂

  • Reply
    Stephanie
    August 5, 2017 at 22:56

    Silly question? Do you cook them cut side down first? And then flip and add the cheese? Looks amazing – thank you!

    • Reply
      Taylor Stinson
      August 8, 2017 at 09:25

      Hey Stephanie! Not silly at all 🙂 I cook them cut side up the whole time – because they are cut open like that they cook faster and evenly without needing to flip. Once it’s been grilled, add cheese!

      • Reply
        Kerry Gorczynski
        August 9, 2017 at 10:13

        I had this same question – I was concerned it would burn on the bottom for 15 minutes. Looks amazing, and I think my kids would like it too!

        • Reply
          Taylor Stinson
          August 9, 2017 at 10:26

          Thanks so much Kerry! 🙂 If you keep it on medium-high heat it should be fine! I had no issues with burning but I know with BBQs you have to watch how high the heat gets! Let me know if you try it!

  • Reply
    Jeanette
    August 9, 2017 at 22:16

    This recipe looked AMAZING so I picked up the peppers and put it all together for Dinner tonight. I loved the concept and the flavors were perfect. The only issue I had was that the Chicken wasn’t cooking all the way through by just cooking it on side so I took it off the grill and put it under the broiler for a few minutes and then topped them with cheese. Next time (and there will be a next time) I will grill them for 10 minutes on the grill, transfer them to the oven for 5 minutes and then finish with the cheese for a minute or two. Thank you for a great Dinner!

    • Reply
      Taylor Stinson
      August 16, 2017 at 11:20

      Hey Jeanette! Thanks so much for the feedback and for your recipe suggestions! Maybe I will have to go back and re-test these! I found they cooked all the way through for me without burning but maybe I just made deeper cuts. Continuing to cook them under the broiler sounds like the perfect solution!

  • Reply
    Ron Austin
    August 16, 2017 at 21:39

    Looks like a great meal and a fun site you have. TexMex forever, hint hint.

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