Chicken Fajita Roll-Ups
Cilantro-Lime Mashed Sweet Potatoes
Ingredients
- ¾ lb chicken cutlets
- ½ tsp garlic salt
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small green bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- Wooden picks
- 1 Tbsp Mexican seasoning
- 1 Tbsp avocado oil
Instructions
- Preheat oven to 400°F.
- Lightly pound chicken cutlets to an even thickness. Sprinkle one side of cutlets with garlic salt.
- Arrange bell pepper and onion strips over center of each piece of chicken.
- Roll up chicken to enclose vegetables; secure each chicken with a wooden pick.
- Sprinkle outside of chicken rolls with Mexican seasoning.
- Heat oil in a nonstick skillet over medium-high heat.
- Add chicken rolls; cook 2 to 3 minutes per side or until browned.
- Transfer to a small greased baking sheet.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- 1¼ lb sweet potatoes
- 1 Tbsp ghee (or extra virgin olive oil)
- 1 Tbsp chopped fresh cilantro
- ½ tsp grated lime rind
- ½ tsp fresh lime juice
Side Dish Instructions
- Peel sweet potatoes; cut into 1-inch chunks.
- Combine potatoes and water to cover in a saucepan.
- Bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are tender.
- Drain potatoes well; return to pot.
- Add ghee, cilantro, lime rind and lime juice.
- Mash with a potato masher to desired consistency.
- Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
