July 25, 2018

Serves 3

Reset: Suits all phases

Great Shape: protein, fat, vegetable


2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp chili powder
½ tsp cumin
½ tsp dried oregano
½ tsp salt
Pinch of cayenne pepper (optional)
2 Tbsp chopped coriander
3 chicken breasts
½ red capsicum, sliced
½ yellow capsicum, sliced
½ green capsicum, sliced


  1. In a small bowl, whisk together the marinade ingredients. Set aside.
  2. Slice the chicken breasts lengthways into 2 thin slices and firmly pound the chicken using the smooth side of a meat tenderizer (or a rolling pin) to an even thickness of about 1cm.
  3. Place chicken into a large air-tight container or freezer bag and pour marinade over top, making sure the chicken is completely coated. Allow chicken to marinate for a minimum of one hour, or overnight.
  4. Preheat oven to 180°C. Evenly place the capsicum slices in the middle of the chicken pieces, roll up and secure with a toothpick. Repeat this step until all the chicken pieces have been rolled up and place seam side down in a baking dish.
  5. Brush tops of chicken with remaining marinade and bake, uncovered, for about 25 to 30 minutes or until the juices run clear.
  6. Serve with a green salad.
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