How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes

Ahh you guys, there is seriously nothing I love more than delicious sizzling chicken fajitas! I could eat them pretty much on any given weeknight, I mean not only are they packed with tons of flavor, but with just a few simple ingredients you can easily make a healthy filling dinner! Being that fajitas are literally one of our favorite go-to meals, I thought it’d be fun to do a little spin on the traditional fajita dish and simply roll the chicken up around the veggies to make one perfect little serving.

My hubby absolutely RAVED about these and has already requested that we add them into our weekly meal rotation. As you know we love to meal prep and these chicken roll-ups make perfect leftovers for lunches or dinner. The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together (after the chicken has marinated).

I went ahead and purchased thin sliced chicken cutlets just to make life a little easier, but you could of course use regular chicken breasts, slice them in half or into thirds (depending on the size) and pound them out until they are about a 1/4-inch thick. Either way will work just fine!

Then comes the fun part – marinating!! Please do not skip this part to save time, the longer the chicken marinates, the more flavor they will have so this is really important. The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice and garlic along with a combination of chili powder, cumin, oregano, salt and fresh chopped cilantro.

I also add a pinch of cayenne pepper or hot sauce because I like a little heat with my fajitas, but you can leave this out if you don’t like things too spicy. I promise the flavor will still be there!

Oh and don’t let the fact that this recipe requires chicken being rolled up around veggies be a deterrent to you – this couldn’t be easier. Seriously. Any novice home cook (or even your kiddos) could do this! All you need are toothpicks or some kitchen twine, but I personally find that toothpicks are much easier to use annnd I’m sure you already have those lying around your kitchen somewhere. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick.

Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.
Such an easy dish that takes so little time!

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes
How To Make Chicken Fajita Roll | Food Recipes

INGREDIENTS :

For the Marinade:

  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped

For the Chicken:

  • 3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced

INSTRUCTIONS :

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
  2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step.
  3. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
  4. Place chicken cutlets into a large resealable freezer bag and pour marinade over top,
  5. making sure they are completely coated.
  6. Allow chicken to marinate for a minimum of one hour to overnight.
  7. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet,
  8. roll up and secure with a toothpick.
  9. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
  10. Brush tops of chicken with remaining marinade and bake,
  11. uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.
  12. Serve and enjoy!

You can find complete recipes of this Chicken Fajita Roll in eatyourselfskinny.com

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.

I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.

The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.

please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

How To Make Chicken Enchilada Zucchini Boats | Food Recipes
How To Make Chicken Enchilada Zucchini Boats | Food Recipes

INGREDEINTS :

  • 2 cups cooked and shredded chicken (from about 1 lb)
  • 4 medium zucchini (2 1/2 lbs), sliced in half through length*
  • 1 1/2 Tbsp olive oil
  • 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
  • 2 cloves garlic
  • 1 (15 oz) tomato sauce
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2/3 cup water
  • 1 1/2 tsp cornstarch
  • 2/3 cup frozen corn
  • 1 1/4 cups shredded Mexican blend cheese
  • For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees.
  2. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
  3. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
  4. Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
  5. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
  6. Once hot add onion and saute 3 – 4 minutes until soft.
  7. Add garlic and saute 10 seconds longer.
  8. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
  9. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
  10. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
  11. Reduce heat to low and simmer 5 minutes, stirring occasionally.
  12. Stir in shredded chicken.

You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!
Despite my daily 3-mile runs, all the morning donuts have finally caught up with me. So Jason and I made a pact to lighten up our diet before our Cabo trip in 6 weeks. But instead of eating bland, boring salads, I decided to make a fun, healthy quinoa dish that we would both really enjoy.

And that’s exactly what this quinoa dish is. With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno.

And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES
HOW TO MAKE ONE PAN MEXICAN QUINOA | FOOD RECIPES

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  5. Stir in avocado, lime juice and cilantro.

You can find complete recipes of this ONE PAN MEXICAN QUINOA in damndelicious.net