Learn how to make Chicken Fajitas in a new roll up way!
I realized today as I wiped up our permanently disgusting kitchen floors that I have a problem. It’s nothing serious like abusing medication or maxing out our credit cards for expensive workout clothes (although that last one is tempting). No, my issue is far more benign, but a problem nonetheless.
You guys, I am obsessed with compiling recipes. Given that I’m a food blogger, this of course includes the photography that goes with it. It is so bad that I can count on one hand the number of times I have cooked a meal, or anything this past year, without photographing it. And then there was today…
I knew we had at least one more night (possibly two) of leftovers, but what did I do all afternoon while my child was at preschool? I cooked, styled, worked with the light (it was the perfect overcast day) and took some of my favorite photos to date (not this recipe, although this recipe is very very tasty!). But, with all that cooking, here I sit, belly full, hard drive maxed out (again) and three new delicious meals to finish before they spoil (and they will be finished because we do not throw away food). I know I have a serious issue when my next thought immediately goes to, “what am I going to make tomorrow? I just bought that rhubarb…”
For real, you guys. Like I said, obsessed.
Please, are any other food bloggers out there the same way?
And it is not that I have too much time on my hands. I would still cook the same number of recipes, but the quality of images would probably be less. For example, today I made the most amazing roasted veggie and kale salad (coming soon). Usually, I wouldn’t have time to take photos of the ingredients or play with the light. But now, with a little more time, I can! And quickly scanning through the images was like Christmas morning. Not even kidding.
But this is where is does get to be an issue (and seriously guys, I realize this is as #firstworldproblem as you can get, so please don’t hate me)- having more than 75 recipes + photos means I have shoots in there from months ago. I look back at my work from 5-6 months ago and I cringe. Do I post? probably not. I don’t think I can now. Do I re-shoot? probably. But that is way less fun. Do I stop obsessively stockpiling? Definitely another good idea. Do I bake a super complicated cake and call it a day? Best idea yet.
Anyway, when I initially started thinking about my obsession, I was hopped up on caffeine and was about to sit down and spill my guts to you guys with all my psychoanalyzing BS, but I went for a run instead. Then I got home, poured myself a glass of wine, sat down to eat and now I am way too tired to spill my guts. Next time 😉 (try not to be too upset)
In the meantime, please enjoy these delicious chicken roll-ups from earlier this year. I made these back before the sickness plagued my house and I was working out a million hours a week and thought carbs were evil. I’m not off carbs anymore (it only lasted like three minutes anyway- because wine…and cookies), but I haven’t been cooking with much meat this past week which is really strange since chicken is my jam. Carbs or no carbs, chicken or no chicken, po-tay-to po-tah-to, this makes a delicious dinner (unless you’re in the no chicken club). Super easy to make and an all around favorite with everyone (even with the kiddos if you keep it mild!). Serve it with your favorites- rice, beans, salsa, just about anything goes 🙂
Chicken Fajita Roll-Ups
- 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)
- Fresh cilantro (chopped)
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)