I love this recipe for Chili Lime Pepper Chicken! It’s incredibly easy to put together so you can let it marinade all day and have it on the table in less than an hour. It’s also low on fat and carbs so it’s a great option for meal prepping because you can make a lot at one time and they reheat very well!
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, chopped
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper
- 6 thin sliced chicken breasts, pounded thin
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Make Marinade
In a small bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, oregano, salt and pepper. Place marinade and chicken breasts into large, sealable bag and let marinate for at least an hour.
Preheat oven to 375 degrees F. Line a baking sheet with foil and spray to prevent sticking.
Remove a piece of chicken from bag. Take a few red and green peppers and place on one end of the breast. Roll up and secure with toothpick. Repeat until all chicken is done.
Brush with any remaining marinade and bake for 30 minutes until chicken juices run clear.