Have you ever paid attention to how much dairy you eat?
Let’s be real — I mainly just eat a lot of cheese. I drink milk and eat yogurt, too. But cheese. That’s my jam. Grilled, plain, in everything. You name it.
So, I decided I’d try to give it up. “You’ll have more energy,” they said. “You’ll feel amazing,” they told me. “It’ll help you lose that [baby] weight,” they promised.
I have found some recipes that don’t require cheese – shocking, I know – that are pretty good, though. This one I was able to throw together one night while Blakely was bouncing around the jumperoo underneath me.
- For the Marinade:
- 2 Tbsp olive oil
- juice of half a lime
- 1 clove garlic, minced
- 1 t chili powder
- ½ t cumin
- ½ t dried oregano
- ½ t salt
- pinch of cayenne pepper (optional)
- 2 T 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
- In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
- Slice chicken breasts longways into 2 even slices and firmly pound the chicken to an even thickness of about ¼ inch.
- Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
- Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
- Brush tops of chicken with remaining marinade and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!