Servings: 3

Macros for 1 Serving:

PRO: 23 g.  CARBS: 0 g.  FATS: 6.5 g. 

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
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ green bell pepper, sliced

DIRECTIONS:
In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne, and cilantro. Set aside.
Slice chicken breasts 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.
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