These delicious Baked Chicken Roll-Ups are an easy fajita-inspired weeknight dinner made with pounded chicken breasts filled with thinly sliced bell peppers. Fun to make and even more fun to eat, the whole family will love this flavorful chicken recipe.
Why You’ll Love Chicken Roll-Ups
These tasty chicken roll-ups are effortless to prepare, making them the perfect meal for hectic weeknights or laid-back weekends. The tangy marinade, which tenderizes and seasons the chicken, is key to making the best and juiciest chicken wrapped around colorful bell peppers. You can adjust the spices according to your family’s preference, from mild to spicy.
These stuffed, rolled, and baked chicken breasts pair well with a variety of side dishes, including rice and beans or salsa. And, of course, don’t miss out on the opportunity to include a little guacamole in the mix.
How to Make Chicken Roll-Ups
Make the Marinade: Whisk together the olive oil, lime juice, minced garlic, cayenne, chili powder, cumin, Italian seasoning, and salt in a bowl and set it aside.
Prep the Chicken: If you don’t have pre-sliced chicken breast fillets, slice three chicken breasts horizontally into two thin slices and pound them using the firm side of a meat tenderizer until the chicken reaches an even thickness of approximately 1/4 inch.
Marinate: Place the pounded chicken and marinade in a large ziplock bag, ensuring that the chicken is completely coated. Seal the bag tightly and let it marinate for at least an hour, or overnight.
Roll the Chicken: Preheat your oven to 375 degrees F and line a large baking sheet or baking dish with parchment paper or non-stick spray. Take one chicken cutlet at a time, place 4-6 bell pepper slices in the center, and roll it up as tightly as possible without tearing the meat. Use toothpicks to secure the rolls, then place them seam-side-down on the prepared baking sheet. Repeat this process until all the chicken cutlets have been rolled.
Cooking Instructions: Brush the remaining marinade over the top of each rolled chicken and bake them uncovered for approximately 25-30 minutes or until the juices run clear and the internal temperature of the chicken reaches 165 degrees F. Discard any remaining unused marinade.
Note: Make sure to remove the toothpicks before serving, especially to little ones!
How to Serve
Some of my favorite sides to serve with these chicken roll-ups include:
- Black beans or refried beans.
- Mexican rice or cilantro lime rice.
- A light salad with fresh greens and tomatoes.
- The absolute best homemade guacamole.
- Homemade salsa or pico de gallo.
- Black bean soup (really good in the fall/winter months).
Leftovers and Storage
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers may be served cold or reheated in the microwave until warmed through.
More Delicious Tex-Mex Recipes
- Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
- Shrimp Taco Recipe
- Carne Asada Tacos
- Vegetarian Enchiladas
- Ground Turkey Molé Tostada Stacks
If you try making this Chicken Roll-Ups Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Chicken Roll-Ups
Ingredients
- 3 large chicken breasts - or 6 thinly sliced chicken breast fillets
- 2 tablespoon olive oil
- 1 lime juiced
- 3 cloves garlic - minced
- 1 teaspoon cayenne powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Zip-lock bag
- ½ green bell pepper - seeded and sliced
- ½ yellow bell pepper - seeded and sliced
- ½ orange bell pepper - seeded and sliced
- ½ red bell pepper - seeded and sliced
- Toothpicks
- Fresh cilantro - chopped
Instructions
- First whisk together the olive oil, lime juice, minced garlic, cayenne, chili powder, cumin, Italian seasoning and salt. Set aside.
- If you were lucky enough to find and purchase pre-sliced chicken breast fillets, then ignore the next step; otherwise, keep reading. If using three thick, non-sliced chicken breasts, slice them horizontally into 2 even slices and pound the chicken using the firm side of a meat tenderizer until you reach an even thickness of approximately 1/4-inch*
- Place the chicken and the marinade in a large ziplock bag, making sure the chicken is completely coated. Seal the bag completely and allow the chicken to marinate for at least one hour to overnight.
- When ready to cook, preheat the oven to 375 degrees F and line a large baking sheet or baking dish with parchment paper or non-stick spray.
- Working one at a time, place 4-6 bell pepper slices in the middle of your chicken cutlet and roll up as tightly as possible without damaging the meat. Secure with a toothpick or two and place seam-side-down on your prepared baking sheet. Repeat this step until all chicken cutlets have been rolled.
- Brush the tops of each rolled chicken with remaining marinade and bake, uncovered, for approximately 25-30 minutes or until juices run clear * (discard any remaining marinade that has not been used).
- Serve with beans, fresh corn or a side of rice.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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