Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight. Just over 10 minutes in the air fryer gives you juicy, tender chicken breasts filled with spicy veggies. Serve with fresh pico de gallo and tortillas.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place toothpicks in a small bowl and cover with water; let them soak to keep them from burning while cooking.

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  • Mix 2 teaspoons chili powder and 2 teaspoons cumin in a shallow dish.

  • Preheat an air fryer to 400 degrees F (200 degrees C).

  • Place chicken breast on a flat work surface. Slice horizontally through the middle. Pound each half using a kitchen mallet or rolling pin until about 1/4-inch thick.

  • Sprinkle each breast half equally with remaining chili powder, remaining cumin, chipotle flakes, oregano, salt, and pepper. Place 1/2 the bell pepper, onion, and jalapeno in the center of 1 breast half. Roll the chicken from the tapered end upward and use 2 toothpicks to secure. Repeat with other breast, spices, and vegetables and secure with remaining toothpicks. Roll each roll-up in the chili-cumin mixture in the shallow dish while drizzling with olive oil until evenly covered.

  • Place roll-ups in the air-fryer basket with the toothpick side facing up. Set timer for 6 minutes.

  • Turn roll-ups over. Continue cooking in the air fryer until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more.

  • Drizzle lime juice evenly on roll-ups before serving.

Nutrition Facts

185 calories; protein 14.8g; carbohydrates 15.2g; fat 8.5g; cholesterol 32.3mg; sodium 170.8mg. Full Nutrition
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