Heyyy Fablete Fam!!
For those of you who are craving some good Mexican food, but are working hard to keep on track with your nutrition, no worries! You can finally have both:)
It tastes great, is easy, and who doesn’t love healthy Mexican food? Give it a try! Comment and let me know how you like it!
Servings: 3
INGREDIENTS:
**For the Marinade:
2 Tbsp olive oil
½ tsp. salt
Juice of half a lime
½ tsp. cumin
1 clove garlic, minced
1 tsp. chili powder
½ tsp. dried oregano
Pinch of cayenne pepper (optional)
2 Tbsp cilantro, chopped
**For the Chicken:
3 chicken breasts
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
DIRECTIONS:
In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne, and cilantro. Set aside.
Slice chicken breasts 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.
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.
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.
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!
Time to eat all the yummy things:)
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