Forget the tortilla, this gluten-free 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, 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.
Yields: 4 servings Total Time: 30 mins.
Per Serving: 250 Cal., 11.5 G Fat (3 G Sat. Fat), 71 MG Chol., 268 MG Sod., 26 G Pro., 10 G Car., 2 G Fiber.