Baked Chicken Fajita Roll-Ups

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• 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

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Red bell pepper

  Sweet, raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

Directions

1. In a small bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, oregano, salt, and chopped cilantro. Set aside.
2. Slice the chicken breasts lengthwise into two even pieces and pound them to an even thickness of about 1/4 inch.
3. Place the chicken cutlets into a large resealable bag and pour the marinade over them, ensuring they are completely coated. Marinate for at least one hour or overnight.
4. Preheat the oven to 375°F.
5. Place about 6 bell pepper slices in the center of each chicken cutlet, roll up, and secure with a toothpick. Repeat for all cutlets and place them seam side down in a baking dish.
6. Brush the tops of the chicken with the remaining marinade and bake uncovered at 375°F for 25 to 30 minutes or until the juices run clear. Serve and enjoy!