Chicken Fajita Roll-Ups

Ingredients

• Lime juice

  Raw

  ½ cup or 121g

• Garlic

  Raw

  1 clove or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

Directions

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
2. 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 ¼ inch.
3. 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.
4. 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.
5. 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!

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