Hasselback Fajita Stuffed Chicken {BBQ + Oven}

This Hasselback Fajita Stuffed Chicken recipe is filled with bell peppers, taco seasoning and Tex Mex cheese – it’s a healthy dinner idea!

Ingredients and substitutions

• Chicken breasts – boneless skinless chicken breasts are best for Hasselback recipes. I highly recommend sticking with chicken breasts, since thighs would be hard to stuff.
• Olive oil – sub out olive oil for any neutral oil such as grapeseed oil or avocado oil.
• Taco seasoning – store-bought taco or fajita seasoning is easiest, but feel free to make your own using pantry staple spices.
• Red, yellow and green pepper – use all or only one of each bell pepper colour.
• Red onion – you can use white or yellow onion in a pinch.
• Shredded cheese – I use a Tex Mex shredded cheese blend but feel free to use your favourite shredded cheese instead.
• Cilantro – leave this out altogether if you don’t like cilantro.
• Salsa and sour cream – for serving.

Roasted sweet potatoes

• Olive oil – see substitution notes above.
• Sweet potatoes – use russet potatoes or any type of mini potatoes to replace sweet potatoes.
• Chili powder – paprika, crushed chili flakes or cayenne pepper are good substitutes here.
• Paprika – chili powder, cayenne or a Cajun spice blend would all work.
• Garlic powder – garlic salt is a great alternative to garlic powder.
• Salt – to taste.

How to make stuffed chicken

1. Roast the sweet potatoes.
2. Cut and stuff the chicken breasts.
3. Cook or grill the chicken.
4. Top with cheese and cook until melted.
5. Serve with the sweet potatoes and enjoy!

More side dish ideas

This Tex Mex inspired chicken goes with just about any side dish! If you're looking for some side dish inspiration, try one or all of these options:

• Homemade fries (with russet potatoes or sweet potatoes)
• A side salad made of greens with a vinaigrette dressing
• Roasted/steamed veggies of choice
• Avocado salad
• Pico de gallo, guacamole, or sour cream
• Refried beans

Frequently Asked Questions

Storing and reheating

Any leftover chicken can be stored in the fridge for up to 5 days. To store, transfer the chicken to a glass meal prep container and allow it to cook down to room temperature before refrigerating.

To reheat the chicken, place it in an oven for 10-15 minutes at 450° Fahrenheit. If you're in a rush, you can pop it into the microwave for 1-2 minutes. When reheating, I recommend sprinkling some water over top before reheating to prevent the chicken from drying out.

Freezing stuffed chicken

Hasselback stuffed chicken is a great dish to make in advance and store in the freezer! It’s super versatile and you can freeze it either raw or cooked.

To freeze raw or cooked chicken, make sure to wrap the chicken tight with plastic wrap to keep the toppings in place and then place it into a meal prep container or freezer bag. Cook raw chicken using the instructions provided in the recipe card or reheat the thawed cooked chicken using the reheating instructions above!

Note: For this specific recipe, you may not want to freeze any leftovers. Bell peppers lose a lot of their texture after they've been frozen so it may be best to only freeze the chicken prior to being stuffed.

More hasselback chicken recipes

• Pizza Stuffed Hasselback Chicken
• Hasselback Baked Caprese Chicken
• Hasselback Jalapeno Popper Chicken

Meal prep tools for this recipe

• In need of some new grilling gear? I love this BBQ tool set!
• Don't have an outdoor grill? Try this smokeless indoor grill.
• This is my favourite fajita seasoning.
• And of course, I buy all my grass-fed poultry from Butcher Box.