Ingredients

• 1 lime (for zest and juice, rinsed)
• 1 medium orange (for zest and juice, rinsed)
• ½ teaspoon adobo with pepper, divided
• 1 cup shredded mozzarella cheese
• ½ teaspoon dried oregano
• ¼ teaspoon ground paprika
• 4 boneless chicken cutlets (1-1 ¼ lb)
• 6 slices bacon

Steps

1. Peel lime and orange, without any white pith, with zester (or vegetable peeler). Chop both finely for zest; place in medium bowl.
2. Squeeze juice of lime and juice of one-half orange into bowl. Stir in ¼ teaspoon of the adobo along with remaining ingredients (except chicken and bacon).
3. Lay cutlets out flat; divide cheese mixture evenly over one end of each cutlet. Roll chicken around cheese mixture, tucking in sides of chicken while rolling; sprinkle with remaining ¼ teaspoon adobo (wash hands).
4. Preheat large sauté pan on medium-high 2-3 minutes. Wrap 1-1 ½ slices bacon around each chicken roll; place in pan (wash hands). Cover and cook 10-12 minutes, turning occasionally for even browning, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

Ingredients

• 1 (24-ounce) bag baby Dutch yellow potatoes (rinsed)
• 1 medium red onion (rinsed)
• 1 fresh jalapeño pepper (rinsed)
• 2 tablespoons canola oil
• 6 ounces microwaveable baby carrots
• 2 (5-gram) packets sazón seasoning
• ¼ teaspoon pepper

Steps

1. Cut potatoes into quarters. Remove ends and peel from onion; cut onion in half. Cut one-half onion into ¼-inch-thick slices. Cut jalapeño in half (remove seeds and membrane); chop jalapeño finely.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat.
3. Add remaining ingredients; cover and cook 15-20 minutes, stirring occasionally, or until potatoes are browned and tender when pierced by a fork. Serve. (Makes 6 servings.)