1 Tbsp avocado or walnut oil
4 tsp lime juice
1 clove garlic, minced
1 tsp. chili powder
½ tsp. cumin
½ tsp. dried oregano
½ tsp. salt
Pinch of cayenne pepper (optional)
2 Tbsp cilantro, chopped
Chicken and veggies:
27 ounces raw boneless skinless chicken breasts
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced
In a small bowl, whisk together 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 2 even slices
Place chicken cutlets into a large bowl and pour marinade over top, making sure they are completely coated. Cover and 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 the top of the chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.