chicken fajita roll-ups.

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
  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. Slice chicken breasts longways into 2 even slices and firmly pound the chicken to an even thickness of about ¼ inch.
  3. 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.
  4. 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.
  5. 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!

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