Peruvian Baked Chicken and Vegetable Roll Ups - A light and lean chicken dinner recipe made with chicken breast, plantains, bell peppers and scallions!
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Trim the ends off the plantains and 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.