Oven Baked Fajita Chicken
This Oven-Baked Fajita Chicken turns out super moist and because the cooking time isn't long, the pepper stuffed inside cook to a lovely tender-crisp. They're healthy, low-carb, and low-calorie. Plus, they're quite pretty to look at and most of all, delicious to eat!
Servings: 4 servings
Equipment
- large resealable bag
- knife
- nonstick cooking spray
- Toothpicks
Ingredients
- 4 Perdue Perfect Portions Chicken Breasts pounded to ¼-inch thick
- ½ medium red bell pepper, sliced
- ½ medium yellow bell pepper, sliced
- ½ medium green bell pepper, sliced
For the Marinade:
- 2 tablespoons olive oil
- Juice of half a lime
- 2 cloves garlic, minced minced
- 1 teapsoon ground chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ - ¼ teaspoon cayenne pepper (optional)
Instructions
- To make the marinade: In a large resealable bag, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, and cayenne (if using). Set aside.
- Using the smooth side of a meat tenderizer, pound the chicken to an even thickness of about ¼ inch. Do this gently as the meat tears easily when too thin.
- Place chicken cutlets into the large resealable bag with the marinade, making sure they are completely coated. Allow chicken to marinate for a least one hour to overnight.I let mine set in the refrigerator for 8 hours.
- Line a baking sheet with ali=uminum foil and spray with nonstick spray.
- Once chicken has marinated, place each chicken cutlet on the prepared pan and evenly place about 6 bell pepper slices in the middle of each chicken cutlet.
- Roll up each cutlet and secure with a toothpick. Repeat until all the cutlets have been rolled up and are placed seam side down on the pan.
- The remaining marinade can be brushed on the tops of each chicken bundle and then bake, uncovered, at 375 degrees for about 25 to 30 minutes or until the juices run clear.