Peruvian Baked Chicken and Vegetable Roll Ups

Zesty Peruvian Baked Chicken and Vegetable Roll Ups RecipeFresh zesty Peruvian Baked Chicken and Vegetable Roll Ups are a marvelous health-minded meal you can make in a hurry!

Peruvian Baked Chicken and Vegetable Roll Ups Recipe
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Hi all! How’s your week going?

Yesterday I got a funny email from a loyal reader, asking if I would please hold off on sharing grill recipes until June.

She lives up north and said this year has been a particularly hard winter. Therefore, she can’t stand the thought that we southerners are already standing outside in our shorts, holding a beer in one hand and grill-tongs in the other. LOL!

Bold Peruvian Baked Chicken and Vegetable Roll Ups Recipe

MY OTHER RECIPES

I feel your pain, Wendy, so this dinner idea is for you. Peruvian Baked Chicken and Vegetable Roll Ups is a recipe I might normally grill over hot grates, yet today I’m sharing an oven-friendly version.

That way, you can still picture me (and the rest of us southerners) in snow pants and mittens. *wink*

Making Peruvian Baked Chicken and Vegetable Roll Ups Recipe

Earlier this week I posted a recipe my family is crazy about called Aji Verde (Peruvian Green Sauce.) This is a bold fragrant sauce that tastes marvelous spooned over everything from burgers to burritos, and also makes a fabulous dip for chips and veggies.

But of course, Aji Verde tastes most tantalizing served over traditional Peruvian dishes.

How To: Peruvian Baked Chicken and Vegetable Roll Ups Recipe

These Peruvian Baked Chicken and Vegetable Roll Ups, is not an authentic Peruvian recipe, yet is does combine classic Peruvian ingredients and spices, in a fun modern preparation.

How to Make Peruvian Baked Chicken and Vegetable Roll Ups Recipe

I simply roasted plantains and bell peppers in the oven to partially cook through. Then rolled the plantains, peppers, and fresh scallions inside chicken cutlets, sprinkled with a traditional Peruvian spice blend.

The chicken, produce, and spices bake together to create little bundles of healthy deliciousness.

Cooking Peruvian Baked Chicken and Vegetable Roll Ups Recipe

 

Plus, Peruvian Baked Chicken and Vegetable Roll Ups are a fabulous make-ahead and taste wonderful several days later as lunchbox leftovers.

Amazing Peruvian Baked Chicken and Vegetable Roll Ups Recipe

You can enjoy them as-is for those with sensitive palates, or dress them with spicy Aji Verde for a flavor explosion!

Vibrant Peruvian Baked Chicken and Vegetable Roll Ups Recipe

Either way, this oven-friendly recipe will make you feel like warm weather is just around the corner… Even if it isn’t.

Bold Peruvian Baked Chicken and Vegetable Roll Ups Recipe

Peruvian Baked Chicken and Vegetable Roll Ups

Yield: 8 roll ups (4 large servings)

Prep Time:15 minutes

Cook Time:30 minutes

5
5 / 5 (1 Reviews)
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Peruvian Baked Chicken and Vegetable Roll Ups – A light and lean chicken dinner recipe made with chicken breast, plantains, bell peppers and scallions!

Ingredients:

  • 2 pounds chicken breast cutlets (8 cutlets)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 2 plaintains
  • 2 bell peppers (any color)
  • 1 bunch scallions
  • 2 tablespoons olive oil
  • Salt and pepper
  • Aji Verde Sauce

Directions:

  1. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. Trim the ends off the plantains and cut (score) a shallow line from end to end, to open the peel. Gently pull off the peel in sections. Then cut the plantains in half, and cut each half into quarters lengthwise, creating 8 french fry shaped strips per plantain.
  3. Cut the bell peppers in half. Remove the seeds, then cut the peppers into strips, 1/2 inch inch wide. Trim the root ends off the scallions, then cut them in half, so that all the produce is about the same length.
  4. Place the plantains and peppers on the baking sheet. Sprinkle with salt and roast in the oven for 15 minutes.
  5. Meanwhile, mix the cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/4 teaspoon ground black pepper in a small bowl. Sprinkle the spice mix over the chicken cutlets, coating both sides.
  6. After the plantains and peppers are partially cooked, lay 2-4 pieces of each across each chicken cutlet. (Larger cutlets will hold more.) Fold the ends of the chicken over the produce and fasten tightly with a toothpick. Lay the finished rolls on the baking sheet.
  7. Bake for 15-20 minutes until the thickest part of the chicken is cooked through. Serve warm, topped with fresh zesty Aji Verde sauce.

Nutrition Information

Yield: 8 roll ups (4 large servings), Serving Size: 2 rolls

  • Amount Per Serving:
  • Calories: 321 Calories
  • Total Fat: 9.3g
  • Saturated Fat: 1.2g
  • Cholesterol: 65mg
  • Sodium: 667mg
  • Carbohydrates: 35.7g
  • Fiber: 3.9g
  • Sugar: 17.2g
  • Protein: 28.5g
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Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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2 comments on “Peruvian Baked Chicken and Vegetable Roll Ups

  1. Pamela Arquillaposted April 20, 2018 at 7:28 am Reply

    I have to tell you, these are terrific. The chicken has great flavor and is very tender. I had to read the recipe several times as there wern’t any directions on where to use the olive oil. I finally decided to mix with the spices and put on both sides of the chicken. I didn’t have the ingredients on hand to make the sauce but I certainly will make it the next time. Really a great recipe. Thank you for your website and all your recipes.

    Rating: 5
  2. Pamposted May 4, 2018 at 12:33 pm Reply

    I used the ripe yellow ones