Chicken Fajitas

• servings: 4 servings
• total time: 30 minutes

Ingredients

1/4 cup / 65 ml lime juice

1/4 cup / 65 ml orange juice (Note 1 for subs)

2 tbsp olive oil

2 garlic cloves (, minced)

1 tsp cumin powder

1 tsp salt

1/2 tsp black pepper

700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts (, halved horizontally, Note 2)

2 tbsp olive oil

3 capsicums / bell peppers (, deseeded and sliced, red, yellow or green)

1 large onion (, halved and sliced thickly, brown, yellow, white or red)

8– 12 small tortillas

1 large avocado (, halved and sliced)

Sour cream

Fresh lime wedges

Directions

Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).

Use 2 skillets to cook the chicken and vegetables at the same time, if you can.

Vegetables:

Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).

Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.

Chicken:

Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.

Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.

To Serve:

Warm tortillas using chosen method.

Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.

Nutrition

• Serving Size: 110 g
• Calories: 196 kcal