Air Fryer Stuffed Chicken Breasts

Soak toothpicks in a small bowl of water to prevent them from burning during cooking.

Combine 2 teaspoons of chili powder and 2 teaspoons of cumin in a flat container.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place the chicken breast on a flat work surface and slice it horizontally through the middle. Then, use a kitchen mallet or rolling pin to pound each half until it reaches a thickness of about 1/4-inch.

Evenly distribute the remaining chili powder, cumin, chipotle flakes, oregano, salt, and pepper on each chicken breast. In the center of one breast, place half of the bell pepper, onion, and jalapeño. Roll the chicken from the tapered end and use two toothpicks to hold it together. Repeat this process with the other breast, spices, and vegetables, securing them with the remaining toothpicks. Roll each roll-up in the chili-cumin mixture in a shallow dish, drizzling with olive oil until they are evenly coated.

Place roll-ups in the air fryer basket with the toothpick side facing up. Set timer for 6 minutes.

Flip the roll-ups and cook them in the air fryer until the juices are clear and a thermometer inserted into the center reads at least 165 degrees F (74 degrees C). This should take approximately 5 more minutes.

Evenly distribute lime juice over the roll-ups before serving.