2 chicken breasts (cut in half lengthwise thin about ¼’’ thick)
½ red bell pepper (sliced)
½ yellow bell pepper (sliced)
½ green bell pepper (sliced)
2 Tbsp olive oil
toothpicks for securing chicken
Juice of a lime
Dry spice mix:
1 Tbsp chili powder
½ tsp garlic powder
½ tsp cumin
½ tsp paprika
½ tsp salt
½ tsp ground black pepper
Pre-heat oven to 400℉.
Combine all the ingredients for the dry spice mix in small bowl.
Lay chicken cutlets down on a working surface and Sprinkle the chicken fillets with the spice mix. Place 4 to 6 bell pepper slices (mixed) on the center of each chicken fillet. Roll each one tightly, keeping seam side down and secure with a toothpick.
Heat a large (oven safe) skillet to medium-high heat. Place the oil in the pan and gently place chicken in the pan. Cook chicken rolls for 2 to 3 minutes per side or until golden.
Remove pan from heat and place pan in the oven (if the pan is oven safe, if not, transfer chicken to a baking sheet). Bake for 15 minutes or until chicken is fully cooked and peppers are charred.
Garnish with cilantro and a squeeze of lime.