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!
Ingredients
Gluten free, Paleo
Meat
3 Chicken breasts
Produce
2 tbsp Cilantro
1 clove Garlic
1/2 Green bell pepper
1/2 Lime, Juice of
1/2 tsp Oregano, dried
1/2 Red bell pepper
1/2 Yellow bell pepper
Baking & Spices
1 Pinch Cayenne pepper
1 tsp Chili powder
1/2 tsp Salt
Oils & Vinegars
2 tbsp Olive oil
Nuts & Seeds
1/2 tsp Cumin
INSTRUCTIONS
- In a small bowl whisk together 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!
Article from: http://www.eatyourselfskinny.com