Baked Chicken Fajita Roll-Ups

YIELD 6 roll-ups

ACTIVE TIME 20 min

TOTAL TIME 1 hour 50 min

INGREDIENTS

For the Marinade

• 2 Tbsp olive oil

• Juice of half a lime

• 1 clove garlic, minced

• 1 tsp. chili powder

• 1/2 tsp. cumin

• 1/2 tsp. dried oregano

• 1/2 tsp. salt

• Pinch of cayenne pepper (optional)

• 2 Tbsp cilantro, chopped

For the Chicken

• 3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick

• 1/2 red bell pepper, sliced

• 1/2 yellow bell pepper, sliced

• 1/2 green bell pepper, sliced

INSTRUCTIONS

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.

1. 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 and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about 1/4 inch.

2. 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.

3. 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.

4. Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.

NUTRITION

Calories: 255 • Fat: 12.7 g • Saturated Fat: 1.9 g • Carbs: 10.9 g • Fiber: 1.4 g • Protein: 27.6 g • Sugars: 2.9 g