Name: Baked Chicken Fajita Roll-Ups
Ingredients: 2 tbsp. 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; 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

Baked Chicken Fajita Roll-Ups

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Ingredients

For the Marinade:

2 tbsp. 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

Instructions

To prepare the marinade:

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

To prepare the fajita roll-ups:

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.
Pre-heat oven to 375°F.
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, for about 25 to 30 minutes or until the juices run clear.

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