Baked Chicken Fajita Roll-Ups
These Baked Chicken Fajita Roll-Ups are a fun low-carb spin on a classic favorite! These roll-ups are easy to make, super healthy and taste delicious! The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together.
Ingredients
For the Marinade:
-
-
-
2 Tbsp Coronado Taste of Oils Red Cayenne Chili Olive Oil
Juice of half a lime
1 clove garlic, minced
1 tsp. chili powder
½ tsp. cumin
½ tsp. dried oregano
½ tsp. salt
Pinch of cayenne pepper (optional)
2 Tbsp cilantro, chopped -
For the Chicken:
3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
-
-
Directions:
In a small bowl, whisk together Coronado Taste of Oil Red Cayenne Chili 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 and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
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!
Recipe first featured here.
Leave a Reply