BAKED CHICKEN FAJITA ROLL-UPS

One of the most exciting experiences in a Mexican restaurant is the sound of fajitas as they approach your table. The sizzling meat, bell peppers, and onions announce their presence boisterously and deliver on their promise by being absolutely delicious. Now imagine wrapping the veggies inside the flavorful meats instead of a tortilla. Thus is the idea behind this tasty and low calorie dish.

WHAT YOU’LL NEED

For the Marinade:

2 T. olive oil

Juice of half a lime

1 clove garlic, minced

1 t. chili powder

1/2 t. cumin

1/2 t. dried oregano

1/2 t. salt

Pinch of cayenne pepper (optional)

2 T. cilantro, chopped

For the Chicken:

3 chicken breasts or 6 thin sliced chicken cutlets, 1/4-inch thick

1/2 red bell pepper, sliced

1/2 yellow bell pepper, sliced

1/2 green bell pepper, sliced

HOW TO MAKE IT

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

For the chicken breasts, slice longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness, about 1/4 inch.

Place chicken into a large resealable bag and pour marinade over top, covering them completely. Allow chicken to marinate overnight (or a minimum of one hour).

Once chicken has marinated, evenly place 6 bell pepper slices in the middle of each sliced chicken, roll up and secure with a toothpick. Repeat and place seam side down in a prepared baking dish.

Brush tops of chicken with leftover marinade and bake, uncovered, at 375 degrees for 25-30 minutes or until the juices run clear. *

BAKED CHICKEN FAJITA ROLL-UPSBAKED CHICKEN FAJITA ROLL-UPS