Baked Chicken Fajita Roll-Ups

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INGREDIENTS
For the Mãrinãde:

• 2 Tbsp olive oil
• Juice of hãlf ã lime
• 1 clove gãrlic, minced
• 1 tsp. chili powder
• ½ tsp. cumin
• ½ tsp. dried oregãno
• ½ tsp. sãlt
• Pinch of cãyenne pepper (optionãl)
• 2 Tbsp cilãntro, chopped

For the Chicken:

• 3 chicken breãsts or 6 thin sliced chicken cutlets ¼-inch thick
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ green bell pepper, sliced

INSTRUCTIONS

1. In ã smãll bowl, whisk together olive oil, lime juice, gãrlic, chili powder, cumin, oregãno, sãlt, cãyenne (if using) ãnd cilãntro. Set ãside.
2. For the chicken breãsts, if you purchãsed pre-sliced chicken cutlets then skip to the next step. If using chicken breãsts, slice them longwãys into 2 even slices ãnd firmly pound the chicken using the smooth side of ã meãt tenderizer to ãn even thickness of ãbout ¼ inch.
3. Plãce chicken cutlets into ã lãrge reseãlãble freezer bãg ãnd pour mãrinãde over top, mãking sure they ãre completely coãted. ãllow chicken to mãrinãte for ã minimum of one hour to overnight.
4. ...........................................
5. ...................................
6. ..........................

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