Chicken Fajita Roll-Ups
Salsa Black Beans
Ingredients
- 2 boneless, skinless chicken breasts
- 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
- 1 Tbsp Mexican seasoning
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F; line a baking sheet with parchment paper.
- Cut chicken breasts in half. Place in a large zip-top plastic bag.
- Pound chicken to ¼-inch thickness using the heel of your hand or a small, heavy skillet.
- Sprinkle one side of chicken with garlic salt.
- Arrange bell pepper and onion strips over center of chicken. Roll up to enclose mixture; secure with wooden picks. Sprinkle with Mexican seasoning.
- Heat oil in a nonstick skillet over medium-high heat. Add chicken, and 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
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 (15.25-oz) can black beans, drained and rinsed
- ¼ cup salsa
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook 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.
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