Mediterranean Grilled Hasselback Fajita-Stuffed Chicken
Mediterranean Grilled Hasselback Fajita-Stuffed Chicken is a deliciously creative twist on classic grilled chicken that marries the bold, smoky flavors of fajita-style veggies with the wholesome, herbaceous flair of Mediterranean cuisine. In this dish, chicken breasts are sliced Hasselback-style (partially through like an accordion), then stuffed with colorful bell peppers, onions, and tomatoes, seasoned with warm Mediterranean spices and grilled to juicy perfection.
Finished with a drizzle of lemon and a sprinkle of feta, this meal is equal parts healthy, satisfying, and bursting with fresh flavor. It’s perfect for weeknight dinners, outdoor grilling, or impressing guests with minimal effort.
Time Required
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili flakes (optional)
Salt & pepper to taste
For the Fajita-Style Filling:
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ red onion, thinly sliced
½ cup cherry tomatoes, halved
¼ cup crumbled feta cheese
1 tablespoon olive oil
½ teaspoon each: cumin, smoked paprika, oregano
Optional Garnish:
Fresh parsley or basil, chopped
Additional feta cheese
Lemon wedges for serving
Instructions
1. Prep the Chicken
Pat chicken breasts dry and place on a cutting board.
Using a sharp knife, make 5–6 evenly spaced slices across each breast, about ¾ of the way through—don’t cut all the way through. This is the Hasselback style.
2. Season the Chicken
In a small bowl, mix olive oil, lemon juice, garlic, paprika, cumin, oregano, chili flakes, salt, and pepper.
Rub this marinade all over and into the slits of the chicken. Let sit for 10–15 minutes while prepping the veggies.
3. Prepare the Fajita Filling
In a skillet or grill pan over medium-high heat, sauté sliced peppers, onions, and cherry tomatoes in 1 tablespoon olive oil.
Season with cumin, paprika, oregano, salt, and pepper.
Cook for 5–7 minutes until slightly tender and charred. Let cool slightly.
4. Stuff the Chicken
Fill each slit in the chicken with the sautéed pepper-onion mixture and a few crumbles of feta cheese.
5. Grill the Chicken
Preheat your grill (or grill pan) to medium-high. Oil the grates.
Place the stuffed chicken breasts on the grill. Cook for 6–8 minutes per side, covering if possible, until chicken is cooked through (internal temp 165°F/74°C).
If needed, finish in a 400°F oven for 5–10 minutes for thicker breasts.
6. Serve
Remove from grill and let rest 5 minutes.
Garnish with chopped herbs, extra feta, and a squeeze of lemon.
Tips for Success
Even Thickness: Pound chicken breasts to even thickness for uniform cooking.
Use Tongs Carefully: Turn chicken gently to avoid losing stuffing.
Use Foil if Needed: If grilling directly is tricky, wrap each breast in foil or use a grill-safe pan to help hold everything together.
Don’t Overstuff: A little filling goes a long way—too much and it will spill out.
Variations
Cheese Swap: Use shredded mozzarella, goat cheese, or halloumi instead of feta.
Add Olives: Tuck in sliced Kalamata olives for more briny flavor.
Low-Carb Meal: Serve with cauliflower rice or grilled zucchini ribbons.
Oven Option: Bake at 400°F (200°C) for 25–30 minutes until chicken is cooked through.
Pesto Twist: Spread a bit of basil or sun-dried tomato pesto into each slit before stuffing.
Q&A
Q: Can I make this dish ahead of time?
A: Yes! Prep and stuff the chicken ahead, then grill or bake when ready. Store in the fridge for up to 24 hours before cooking.
Q: Can I bake instead of grill?
A: Absolutely. Bake at 400°F (200°C) for 25–30 minutes. Use foil or a baking dish to keep juices in.
Q: What sides pair well with this dish?
A: Mediterranean couscous, lemon herb rice, tabbouleh, or grilled vegetables work beautifully.
Q: Can I freeze it?
A: Yes, freeze the stuffed uncooked chicken for up to 2 months. Thaw overnight in the fridge before cooking.
Q: Can I use chicken thighs?
A: Thighs are harder to stuff Hasselback-style. Stick to boneless breasts for best results.
Nutrition Information (Per Serving – based on 4 servings)
Calories: 360
Protein: 38g
Fat: 18g
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Sodium: 510mg
Note: Nutrition may vary based on cheese and oil used.
Conclusion
Mediterranean Grilled Hasselback Fajita-Stuffed Chicken is a flavor-packed, low-carb, and protein-rich meal that transforms simple ingredients into a visually stunning and delicious dish. With warm fajita-style vegetables, creamy feta, and aromatic herbs, each bite bursts with the essence of the Mediterranean—ideal for summer grilling or a comforting oven meal any time of year.