Ingredients:

For the Marinade:

• 2 Tbsp olive oil
• Juice of half a lime
• 1 tsp. garlic-infused oil
• 1 tsp. chili powder
• ½ tsp. cumin
• ½ tsp. dried oregano
• ½ tsp. salt
• Pinch of cayenne pepper (optional)
• 2 Tbsp chives or green tops of scallions, chopped

For the Chicken:

• 3 chicken breasts or 6 thin sliced chicken cutlets, ¼-inch thick
• 1 red bell pepper, sliced (green bell peppers are not low FODMAP)

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, garlic-infused oil, chili powder, cumin, oregano, salt, cayenne (if using), and chopped chives or green tops of scallions. Set aside.
2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
3. Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
4. Once chicken has marinated, evenly place bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
5. Brush tops of chicken with remaining marinade and bake, uncovered, at 375°F for about 25 to 30 minutes or until the juices run clear. Serve and enjoy!