Baked Chicken Fajita Roll-ups

Cooking for a crowd? These fajita-inspired roll-ups are full of zest and flavor, and wheat-free so your guests avoiding gluten can still partake.

Baked Chicken Fajita Roll-Ups

By: Co+op, stronger together

Total Time: 1 1/2 hours; 20 minutes active

Servings: 4

Ingredients

• 2 tablespoons olive oil

• 1 tablespoon fresh lime juice

• 1 clove garlic, minced

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 4 small boneless, skinless chicken breasts

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• 1/2 green bell pepper

• 1 large jalapeño, seeded

Preparation

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano and salt. Set the marinade aside.

2. Place each chicken breast on a cutting board, and use a knife to butterfly each by starting at the thickest part of the breast. Hold the knife parallel to the cutting board, running lengthwise on the breast, and evenly divide the meat into two sheets, leaving both connected at the center. Open up the breast like a book and place in a gallon-sized zip-close freezer bag. When all the breasts are butterflied, pour in the marinade and toss to mix. Seal and refrigerate for at least an hour or overnight.

3. Heat the oven to 400°F, and line a baking sheet with parchment paper. Slice the bell peppers and jalapeño in thin vertical strips. Take the chicken out of the marinade and place on the cutting board; discard leftover marinade. Place about a quarter of the pepper strips on each chicken breast and roll up to enclose. Fasten with a toothpick. Place on the sheet pan, drizzle with additional olive oil if desired, and bake for 20 to 25 minutes, or until the chicken registers 165°F on an instant-read thermometer.

Serving Suggestion

Serve the roll-ups topped with salsa, and add a side of Spanish rice or a combo of black beans and rice garnished with cilantro, fresh lime juice and a dusting of chili powder.

Nutritional Information

270 calories, 11 g. fat, 95 mg. cholesterol, 390 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 36 g. protein

Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.

Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

Servings: 
6-8 appetizer portions

Ingredients

• 1/4 cup extra virgin olive oil

• 1/4 cup finely chopped fresh basil

• Squeeze of fresh lemon, plus wedges for serving

• Salt pepper to taste

• 6 to 8 small carrots, peeled

• 1 cup organic snap peas (don’t remove the stems)

• 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

• 1 small red bell pepper, seeded and cut into strips

• 4 tomatoes, cut in half lengthwise

• 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

• Basil sprigs, to garnish

Preparation

1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!