Fajita Stuffed Chicken Breasts

(Quick) Fajita Chicken Roll-ups

ACTIVE: 25 min • Total time 30 minutes
Serves 4

2 Tbsp Olive Oil
1 Tsp Dried Oregano
2 Cloves garlic, very finely chopped
8 small chicken cutlets, trimmed (I used 4 chicken breasts and simply cut them through the equator)
1 Each Yellow and Red Bell Pepper, sliced

For the Salad:
2 Tbsp Fresh Lime Juice
2 Tsp Honey
1 5 oz pkg mixed greens
1/2 Seedless Cucumber quartered
1/4 Cup Feta Cheese

1. Heat oven to 375˚. In a small bowl, whisk together 1 Tbsp Oil, the Cumin, Oregano, half the garlic and 1/4 tsp each of salt and pepper.

2. Brush the chicken cutlets with the spice mixture.  Divide the peppers among the cutlets then roll up, secure tightly with wooden toothpicks or skewers.

3. Heat remaining tbsp oil in a large cast-iron skillet over medium heat.  Add the chicken seam-side down and cook until golden brown, about 2 minutes.  Turn and cook 1 minutes more, then transfer to the overn and roast until the chicken is cooked through, 9 to 11 minutes.

4. Meanwhile, in a large bow, whisk together the lime juice, honey, the remaining garlic and a pinch of pepper.  Toss with the greens, cucumber and feta.  Serve with chicken.