Oven-baked Chicken Fajita Roll-Ups

These Baked Chicken Fajita Roll-Ups are a fun low-carb spin on a classic favorite! These roll-ups are straightforward to make, super lighter and taste satisfying!

Ahh you guys, there is seriously nothing A cook keep more than satisfying sizzling chicken fajitas! A cook could eat them pretty much on any given weeknight, A cook mean not only are they packed with tons of flavor, but with just a few simple ingredients you can easily make a lighter filling dinner! Being that fajitas are literally one of our favorite go-to meals, A cook thought it'd be fun to do a

The hubby absolutely RAVED about these and has already requested that we add them into our weekly meal rotation. As you know we keep to meal prep and these chicken roll-ups make reliable leftovers for lunches or dinner. The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together (

What goes in

• 2 tablespoons olive oil
• Juice of half a lime
• 1 clove garlic, minced
• 1 teaspoon. chili powder
• ½ tsp. cumin
• ½ tsp. dried oregano
• ½ tsp. salt
• Pinch of cayenne pepper, optional
• 2 tablespoons cilantro, chopped
• 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

How it comes together

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Hold nearby.
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 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 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!