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Mini Chicken Fajita Roll

by Joey Firoben

Ingredients

for 4 servings

  • 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

Fajita Spice Rub

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

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Preparation

  1. Mix together the ingredients for the Fajita rub.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the roll into ½-inch (1¼ cm) pieces, making sure each piece is held together with a toothpick.
  6. Season each roll on both sides with the fajita spice rub.
  7. Heat the remaining 1 tablespoon of oil in the skillet and fry the chicken rolls about 3 minutes on each side until fully cooked.
  8. Let rest 5 minutes before serving.
  9. Enjoy!
 

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