Don't break a sweat in the kitchen: These baked chicken fajita rollups have your back

Kate Elliott

Contributing Writer

Whether you're trying to go low carb, or you just want to switch up the way you enjoy fajitas, the recipe that follows is sure to delight. This takes all the fabulous flavors from chicken fajitas and puts them into one neat little package. It's all there, the peppers and onions, and of course, lots of gooey cheese that's practically begging to spill out as soon as you cut into that juicy chicken.

The best part about this recipe may be that it looks fancy enough to serve to anyone who comes over for dinner. However, it's really so simple and takes so little time -- only a few minutes -- to pull together that you won't be breaking any sweat before your company arrives. It also means when you need a quick meal on a busy weeknight, this dish is here for you then, too.

Cooktop Cove

How to make baked chicken fajita rollups

10 minutes

50 minutes

1 hour

4 boneless, skinless chicken breasts

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 1/2 teaspoons salt, divided

1/2 teaspoon black pepper, divided

2 tablespoons olive oil, divided

1/2 red bell pepper, chopped in a small dice

1/2 green bell pepper, chopped to a small dice

1 onion, chopped to a small dice

3 cloves garlic, minced

1 cup mozzarella cheese, shredded

Preheat oven to 400 degrees Fahrenheit and pat chicken breasts dry.

Place chicken on a cutting board or work surface and, using a meat mallet, pound to about 1/4-inch thickness.

Combine the chili powder, cumin, paprika, garlic powder, oregano, 1 teaspoon of salt and 1/4 teaspoon black pepper in a small bowl. Sprinkle over each side of the chicken breasts and rub in slightly.

In a large frying pan, heat 1 tablespoon of olive oil over medium heat. When hot, add red pepper, green pepper and onion. Saute for 5 minutes, until vegetables have softened.

Add garlic to the vegetables in the frying pan and season with remaining 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Remove from heat and allow to cool slightly.

Down the middle of each chicken breast, sprinkle 1/4 cup mozzarella cheese. Add a quarter of the onion and pepper mixture to each, placing it right on top of the cheese.

Fold one side of the chicken breast over the filling in the center. Continue rolling until filling is mostly sealed inside (don't worry about the ends).

Place chicken breasts seam-side down on a baking sheet.

Drizzle remaining tablespoon of olive oil over chicken breasts.

Place chicken in the preheated oven and bake for 30 minutes until meat is cooked through.

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