HASSLEBACK FAJITA CHICKEN
If you're bored with the usual chicken dishes, this is definitely something different. Using a technique usually used for potatoes, Hasselback chicken is a low -carb way to enjoy Mexican flavours. It's a delicious and healthy weeknight dinner that takes no time to make.
Per serving : 525kCal / Carbs 15g / Protein 60g / Fat 25g
Ingredients
100g Coloured Peppers
1 Red Onion
400g Chicken Breast
2 tsp Olive Oil
2 tsp Fajitas Mix
50g Chedder Cheese
100g Sweetcorn
100g Broccoli
2 tbsp Soured Cream
How to make it
- Thinly slice the peppers and onion.
- Make slits across the top of each chicken breast, approximately 1.5 cm apart.
- Cover each chicken breast with l tsp of olive oil and l tsp of fajita mix and rub in.
- Evenly place the pepper and onion slices into the slits you have created in the chicken.
- Place the chicken breasts onto a grill pan and grill on a medium heat for 75 mins.
- Grate the cheese and sprinkle onto of the chicken breasts and place back under the grill for 3 mins.
- Meanwhile, cook your vegetables.
- Plate up and spoon on your soured cream and tuck in.