One of the things we love the most about this recipe is it’s versatility! This works equally well with flank steak or boneless pork chops for the protein and you can easily change up the veggies and the marinade to fit what you want! Thanks to our friend Tracy for this awesome method!

Servings: 3

1-9 oz chicken breast scallopini, pounded to 1/4 in thickness and cut into thirds
1 C sauteed sliced vegetables (we used onions and bell peppers)

Juice of 1 large or 3 smaller limes
1/4 C vinegar of chioce (we used white wine vinegar)
1 T fajita seasoning

Combine all ingredients in shallow dish and emmerse chicken into it. Allow to marinade for about 15 minutes, turning once halfway through. Don’t worry if your chicken turns a little white – that is absolutely normal. It means the vinegar and lime juice are working!


Take 1/3 of a chicken breast, blot it with paper towels to dry and lay out infront of you lengthwise. Lay out a few slices of your veggies (about 1/3C) and roll it up. Place it seam side down on a greased baking sheet. Bake them at 375 for 15-20 minutes or until chicken is cooked through. Allow to rest for about 10 minutes before eating!