Tex-Mex Chicken Fajita Roll-Ups

This clean and lean dish can be prepped ahead of time, then cooked in a mere 30 minutes before your meal. The chicken marinade is a Mexican flavor, that combines well with bell peppers. Top with Eatsmart Veggie Sticks crumbs in place of regular breadcrumbs to add a light texture.

Ingredients
4 Tbsp olive oil
Juice of a lime
2 clove garlic, minced
2 tsp. paprika
3/4 tsp. poultry seasoning
1 tsp. dried oregano
Light pinch or sprinkle of cayenne pepper or chipotle chili pepper (optional)

For the Chicken
5 thin small, thin chicken breasts (about 0.7 lbs)
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, slice
Eatsmart Veggie Sticks

Combine all of the ingredients except the chicken, bell pepper, and Veggie Sticks in a plastic storage bag. Place the chicken on a cutting board and pound it with a smooth meat tenderizer or a rolling pin until it is flat.

Place the chicken in the marinade and leave it for a minimum of one hour or up to two days. Remove the chicken from the bag and place it on a lined baking sheet. Slice the bell peppers and place the slices on top of the chicken. Use toothpicks to pin the chicken together around the slices. Turn the chicken over with toothpicks facing down on the baking sheet.

Cover the chicken with broken up Veggie Sticks and bake it for 20-30 minutes. Serve.

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