​Chicken Fajita Roll-Ups Recipe: A Healthy, Skinny Chicken Recipe With Mexican Flavors by Sarah Amona

Poultry Dinner
7 months ago
​Chicken Fajita Roll-Ups Recipe: A Healthy, Skinny Chicken Recipe With Mexican Flavors

A tri-color of healthy bell peppers are wrapped inside juicy marinated chicken breast. Yum! Serve this easy chicken fajita roll-ups recipe with cilantro lime rice or Spanish rice, refried beans and guacamole. If you're watching your calories, just add a simple salad on the side.

Cuisine: Mexican
Prep Time: 1 hour to overnight to marinate
Cook Time: 25 to 30 minutes
Total Time: 1 1/2 hours

Servings: 3




  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced

Here's how to make it: 

  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 longways into two even slices. 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 1 hour to overnight.
  3. Once chicken has marinated, evenly place six 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.
  4. Brush tops of chicken with remaining marinade and bake, uncovered, at 375 degrees F for about 25 to 30 minutes or until the juices run clear.

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Related Products on Amazon We Think You May Like:

Chili Powder
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Ground Cumin
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Cayenne $3 & Up
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Donna John
What a great recipe! If you're not counting calories, you could also add a little cheese into the chicken. Can't wait to try this.
Elisa A. Schmitz 30Seconds
Oh, my. I was dreaming of Mexican food, so this just got put on the top of my to-make list. Thank you, Sarah Amona !
I can taste this recipe from here, yummy...

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