Chicken Fajita "Pinwheels" - serves 2 people

Ingredients:

2 Chicken breasts

1 Jalapeno

2 Roma Tomatoes

1 Bell Pepper (red, yellow, or orange)

1 Red Onion

3 Tablespoons of taco seasoning with a little extra to sprinkle on top (more on that later)

1 Tablespoon of garlic

2 Limes

Cooking Gadgets:

Sharp knife for cutting vegetables

Sharp knife for butterflying chicken breasts

Plastic wrap

Vegetable Chopper

Cutting board

Zester

Here Goes:

The first step of the process is to chop up the vegetables.  I usually cut the vegetables into large chunks and then put them through our vegetable chopper with the smaller diced blades.  It gives you uniform size pieces, which makes sure everything is cooked evenly.  You can do this with the tomatoes, onion, and bell pepper.  I used yellow this time.  I tend to avoid green peppers unless they are specifically called for in a recipe.  DO NOT do this with the jalapeno.  I always cut them with a knife, because once you put jalapeno in something, everything tastes like jalapeno unless you can get it super clean every time.  Pictures below show what I did.

Cut the jalapeno with a sharp knife.  Cut the top off, slice it in half, and remove the seeds and the veins (unless you want it super-spicy).  After I cut it in half, I make thing slices length-wise, and then slice chop each slice.

Add the vegetables and jalapenos to a non-stick pan that has been pre-heated on medium high heat, and add three tablespoons of taco seasoning.  Stir fry for about 10 minutes and then let cool.

Butterfly the chicken breasts (shown below), cover them with plastic wrap, and flatten with meat tenderizer.  Unfortunately, I didn't flatten them enough, which made the steps afterward a bit more difficult.

After you open the chicken breasts, sprinkle them with taco seasoning, and then zest a lime over the top of them.

Spread your sauteed vegetables over top of the taco seasoning and lime zest.

Roll your chicken breasts and you can secure them with cooking string, or if you have skewers, you can use those.  You will see that I didn't get the best rolls because I used a lot of vegetables, and I didn't flatten the chicken breasts as much as I should have.

Sprinkle taco seasoning on the top, cover and refrigerate for an hour (longer if you can) This step is not mandatory, but lets the the taco seasoning soak into the meat.  I cooked mine on my Traeger at 450 for 30 minutes.  You could use the oven, or a regular grill.  If using a grill, make sure you're careful with flare ups that might burn the meat or the string.

Once it's cooked, slice and serve.  You will see that my pinwheels were not very "pinwheel-ish".

For this dish, we also cooked some zucchini spirals and placed the sauteed vegetables on top of them, and also topped the pinwheels with the sauteed vegetables