Ingredients
- Marinade:
- 1 Tbsp olive oil
- Juice of half a lime
- 1 clove garlic, minced
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- Pinch of cayenne pepper (optional)
- 2 Tbsp cilantro, chopped (optional)
- 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
- 1/2 yellow onion, sliced
Preparation
Step 1
1.In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
2.For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them long ways 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.
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.
4.Once chicken has marinated, evenly place 6 bell pepper slices and a few onion 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.
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!