Chicken Fajita Roll-Ups
Salsa Black Beans with Queso Fresco
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 tsp garlic salt
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 Tbsp Mexican seasoning
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F; line a baking sheet with parchment paper.
- Lightly pound chicken to a thin, even thickness in a heavy-duty zip-top plastic bag using the heel of your hand or a small heavy skillet.
- Sprinkle one side of chicken with garlic salt.
- Arrange bell peppers and onion over center of chicken. Roll up to enclose mixture; secure with wooden picks. Sprinkle with Mexican seasoning.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes per side or until browned. Transfer to prepared pan.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (15.25-oz) cans black beans, drained and rinsed
- ½ cup salsa
- 2 Tbsp chopped fresh cilantro
- ¼ cup crumbled queso fresco (or use feta)
Side Dish Instructions
- Sauté garlic in hot oil in a nonstick skillet over medium heat 1 minute.
- Combine black beans, salsa, cilantro and garlic in a bowl; stir well.
- Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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