Skinny Chicken Fajita Roll-Ups Recipe Is a High-Protein Mexican Dinner Full of Flavor by Sarah Amona
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Watching what you eat but craving Mexican food? For this skinny chicken fajita recipe, tri-color of healthy bell peppers are wrapped inside juicy marinated chicken breast. Yum! With simple, healthy ingredients and minimal olive oil, this is one skinny recipe to add to your dinner rotation.
To make these high-protein chicken fajita roll-ups you will need olive oil, (just a touch!), fresh lime juice, garlic, chili powder, ground cumin, dried oregano, cayenne pepper, fresh cilantro, boneless chicken breasts and bell peppers in a variety of colors.
Serve this easy high-protein baked 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.
Check out the health benefits of protein (chicken) and the health benefits of bell peppers.
Cuisine: Mexican / Tex-Mex / American
Prep Time: 20 minutes plus 1 hour to marinate
Cook Time: 25 to 30 minutes
Total Time: 1 hour and 50 minutes
Servings: 4
Ingredients
Marinade
- 1 tablespoon olive oil
- 4 teaspoons lime juice
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- pinch cayenne pepper (optional)
- 2 tablespoons chopped cilantro (optional)
Chicken
- 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:
- In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
- 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. You can buy thin-sliced chicken breasts at many grocery stores. (This recipe would be delicious prepared with flank steak or skirt steak.)
- 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. Use whatever color bell peppers you prefer. I like a combination or red, yellow and green bell peppers.
- 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. Chicken is cooked through at 165 degrees F internal temperature on a meat thermometer. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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