Baked Chicken Fajita Roll-UpsPT90Mhttps://img3.recipesrun.com/201907/2019/1012/6b/0/723156/300x200x90.jpg The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice, and garlic along with a combination of chili powder, cumin, oregano, salt, and fresh chopped cilantro. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick. Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.3 servings
Ingredients:
½ green bell pepper½ yellow bell pepper½ red bell pepper3 chicken breast2 tbsp. cilantro½ salt½ dried oregano½ cumin1 tsp. chili powder1 clove garlic½ cup Juice2 tbsp. olive oil
The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice, and garlic along with a combination of chili powder, cumin, oregano, salt, and fresh chopped cilantro. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick. Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.
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01
Information
Gradeeasy
Serving
3 servings
Prep Time60 Mins
Cook Time30 Mins
Total Time90 Mins
02
Ingredients
½ green bell pepper
½ yellow bell pepper
½ red bell pepper
3 chicken breast
2 tbsp. cilantro
½ salt
½ dried oregano
½ cumin
1 tsp. chili powder
1 clove garlic
½ cup Juice
2 tbsp. olive oil
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03
Method
Step 1
In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
Step 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.
Step 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.
Step 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.
Step 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!