A healthy "Tex-Mex" knock off that is simple and easy to prepare without using 5 pots and pans!
What you need
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
- In a small bowl, mix together the olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne and cilantro. Let it rest for a bit.
- Put the chicken breast flat inside a 1 quart ziploc bag. Firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch, which will be a tenderloin about 8" by 6". Slice them to get a minimum of 2 wide sections (for roll ups)
- Place the chicken cutlets back into the freezer bag and pour the marinade over the top, roll/shaking until they are completely coated. Allow the chicken to marinate for a minimum of one hour to overnight.
- Once the chicken has marinated, evenly place some bell pepper slices in the middle of each chicken cutlet, roll them up and secure each roll 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.