Chicken Fajita Roll-Ups
Cilantro-Lime Mashed Sweet Potatoes
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Dasani Purified Water
Ingredients
- 2 lb chicken cutlets
- 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 Southwest seasoning (or use fajita seasoning)
- 2 Tbsp avocado oil
Instructions
- Preheat oven to 400°F; line a baking sheet with parchment paper. Pound chicken gently to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle one side of chicken with garlic salt.
- Arrange bell peppers and onion on center of each chicken breast. Roll up chicken to enclose mixture; secure chicken with wooden picks.
- Sprinkle chicken rolls with seasoning. Cook in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer to baking sheet.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- 2½ lb sweet potatoes
- 2 Tbsp ghee (or use extra virgin olive oil)
- 2 Tbsp chopped fresh cilantro
- 1 tsp lime zest
- 1 tsp fresh lime juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Peel potatoes, and cut into 1-inch chunks.
- Bring potatoes and water to cover to a boil in a large saucepan; reduce heat, and simmer 10 minutes or until tender. Drain potatoes well, and return to pan.
- Add ghee, cilantro, lime zest, and juice. Mash with a potato masher to desired consistency. Sprinkle with salt and pepper.
Paleo Meal Plan
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