Chicken Fajita Roll-Ups 😋
For the Marinade:
o 1 Tbsp olive oil
o 4 tsp lime juice
o 1 clove garlic, minced
o 1 tsp. chili powder
o ½ tsp. cumin
• ½ tsp. dried oregano
• ½ tsp. salt
• Pinch of cayenne pepper (optional)
• 2 Tbsp cilantro, chopped
• For the Chicken:
• 27 ounces raw boneless skinless chicken breasts
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ green bell pepper, sliced
Makes three servings
Per serving
1 leaner protein
1 vegetable
3 condiments
1 fat
INSTRUCTIONS
In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices
Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!
