Cast Iron Skillet Hasselback Fajita Chicken
- 4 boneless skinless chicken breasts
- ½ each of a red, yellow, and green bell pepper - sliced thin
- ½ red onion, sliced thin
- 1 cup Monterey Jack cheese shreds
- Chopped cilantro, for garnish
- ¼ cup olive oil
- 3 tablespoons lime juice
- 2 teaspoons honey
- 2 teaspoons chili powder
- ½ teaspoon ancho chili powder
- ½ teaspoon black pepper
Cut slits on top of each chicken breast, careful not to cut all the way to the bottom of it. There are all sorts of fancy YouTube videos on how to do this with chopsticks on each side of the chicken breast, etc. – but you really don’t need to do that. Simply use a sharp knife and make a few simple cuts.
In a small bowl, mix all rub ingredients together until they are well combined.
Spoon the rub over the top of the chicken making sure to also get it into the slits you just cut into the chicken.
Marinate your chicken at room temperature for 30 minutes.
Place the chicken in your cast iron skillet.
Fill the slits on each chicken breast with 1 slice each of onion and the bell peppers.
Cover the skillet with foil and place it over your heat source for 30-45 minutes, until the chicken is done.
Sprinkle the cheese over the chicken and cook uncovered until the cheese is melted.
Garnish with chopped cilantro, serve, and enjoy!
For more recipes and content from Dannelle Gay, visit her website.