Baked Fajita Chicken Roll Ups are a Tangy, Zesty Chicken Recipe the whole family will love!
I have been all about Chicken Roll Up recipes lately! We’ve re-dedicated ourselves to cooking fresh dinners at home more often and making chicken our go-to item because of how budget friendly it is. Plus, I think it’s the easiest dinner item to tweak and customize without adding a lot of prep time. In the past month, I’ve made Cream Cheese and Bacon Chicken Roll Ups, Stuffed Pizza Chicken Rolls, and now these Baked Fajita Chicken Roll Ups!
This chicken recipe has a great tangy zest that comes from the lime! Plus your whole kitchen smells amazing from the zesting process. Regardless of whether it’s lemon, lime or even orange for my Orange Mint Pasta, it’s one of my favorite scents in the whole world!
As someone who loves enjoying Chicken Fajitas, this is also a great low carb option while still maintaining the great flavor from a fajita roll up. The next time I whip up fajitas though, I am definitely going to add the oil and juice to the dry spices to make a marinade for the chicken. I’m so excited! I have a suspicion that Bryan will think they are the best fajitas I’ve ever made, especially since ours tend to be very simple in the past.
- 2 Tbsp olive oil
- Juice of ½ a lime (reserve second half for garnish)
- 1 tbsp lime zest + enough for desired garnish
- 2 Tbsp cilantro + enough for desired garnish, chopped
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- 4 thin chicken breasts
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ orange bell pepper, sliced
- ¼ red onion, sliced
- In a small bowl, whisk together the olive oil and lime juice.
- In a medium bowl, combine cilantro, garlic powder, chili powder, cumin, salt, and pepper.
- Lay chicken down on a working surface. Dip into oil/lime juice mixture and then sprinkle the chicken with the spice mix and rub into the chicken.
- Place 6 bell pepper slices and 2 red onion slices on the center of each piece of chicken and roll each one tightly. Keeping seam side down, place on on your baking pan or sheet (I use a glass casserole dish.)
- Bake at 400 for 20-25 mins. I always use a meat thermometer to determine doneness.