Mini Chicken Fajita Roll

Name: Mini Chicken Fajita Roll
Total time: 30
Yield: 4
Ingredients: 1 large, boneless, skinless chicken breast; ½ red bell pepper, thinly sliced; ½ yellow bell pepper, thinly sliced; ½ green bell pepper, thinly sliced; ½ white onion, thinly sliced; 2 tablespoons olive oil, divided; 2 teaspoons chili powder; 1 tablespoon cumin; 1 ½ teaspoons paprika; 2 ½ teaspoons salt; 2 teaspoons garlic powder; 1 ½ teaspoons black pepper

Recipe by Joey Firoben from tasty.co

Meal 30 Mins.

Ingredients

4 servings

•

1 large, boneless, skinless chicken breast
•

½ red bell pepper, thinly sliced
•

½ yellow bell pepper, thinly sliced
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½ green bell pepper, thinly sliced
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½ white onion, thinly sliced
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2 tablespoons olive oil, divided

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2 teaspoons chili powder
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1 tablespoon cumin
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1 ½ teaspoons paprika
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2 ½ teaspoons salt
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2 teaspoons garlic powder
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1 ½ teaspoons black pepper

Instructions

Mix together the ingredients for the Fajita rub.
Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. Toss in the sliced bell peppers and onion, sprinkle over 2 teaspoons of the fajita spice rub, and sauté until soft, about 8 minutes.
Using a sharp knife, carefully slice the chicken breast in half. Lay a sheet of plastic wrap over the chicken breast and flatten the meat with a mallet or rolling pin.
Spread a quarter the sautéed pepper mixture evenly on the chicken breast. Roll the breast and skewer with toothpicks so that the roll holds its shape.
Slice the roll into ½-inch (1¼ cm) pieces, making sure each piece is held together with a toothpick.
Season each roll on both sides with the fajita spice rub.
Heat the remaining 1 tablespoon of oil in the skillet and fry the chicken rolls about 3 minutes on each side until fully cooked.
Let rest 5 minutes before serving.
Enjoy!