This chicken fajita recipe rolls all its veggie goodness into a spiced-to-perfection chicken cutlet.
2 tbsp. Extra virgin olive oil
1 tsp. ground cumin
1/2 tsp. dried oregano
2 cloves garlic, very finely chopped
Kosher salt and pepper
8 small (2 oz. each) chicken cutlets, trimmed
1 each yellow and red bell pepper, sliced
2 tbsp. fresh lime juice
2 tsp. honey
1 5-oz. package mixed greens
1/2 seedless cucumber, cut into half moons
1/4 c. (1 oz.) feta cheese
- Heat oven to 375°F. In a small bowl, whisk together 1 tablespoon oil, the cumin, oregano, half the garlic, and 1/4 teaspoon each salt and pepper.
- Brush the chicken cutlets with the spice mixture. Divide the peppers among the cutlets, then roll up and secure tightly with wooden toothpicks or skewers.
- Heat the remaining tablespoon oil in a large cast-iron skillet over medium heat. Add the chicken seam-side down and cook until golden brown, about two minutes. Turn and cook 1 minute more, then transfer to the oven and roast until the chicken is cooked through, 9 to 11 minutes.
- Meanwhile, in a large bowl, whisk together the lime juice, honey, the remaining garlic, and a pinch of pepper. Toss with the greens, cucumber, and feta. Serve with the chicken.