Fresh zesty Peruvian Baked Chicken and Vegetable Roll Ups are a marvelous health-minded meal you can make in a hurry!
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!
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*
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.
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.
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.
Plus, Peruvian Baked Chicken and Vegetable Roll Ups are a fabulous make-ahead and taste wonderful several days later as lunchbox leftovers.
You can enjoy them as-is for those with sensitive palates, or dress them with spicy Aji Verde for a flavor explosion!
Either way, this oven-friendly recipe will make you feel like warm weather is just around the corner… Even if it isn’t.
Peruvian Baked Chicken and Vegetable Roll Ups
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- 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.
- 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.
- Place the plantains and peppers on the baking sheet. Sprinkle with salt and roast in the oven for 15 minutes.
- 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.
- 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.
- Bake for 15-20 minutes until the thickest part of the chicken is cooked through. Serve warm, topped with fresh zesty Aji Verde sauce.