Chicken Fajitas

Looking for a quick and healthy meal that will brighten up your day? Look no further than these colorful and flavorful Chicken Fajitas! Not only are they delicious, but they can be prepared in just a few minutes, making them perfect for a post-workout meal or a busy weeknight. Give them a try and let me know how they turned out in the comments below!

For the perfect chicken fajitas, consider using a cast iron pan for the best results. If you don't have a cast iron pan, a heavy-bottomed non-stick pan will work just as well. To make your fajitas even more colorful, try using a variety of different colored bell peppers. With these tips, you'll have delicious and visually appealing chicken fajitas in no time!

Finally, you may also like my other chicken recipes such as Green Chili Chicken,  Grilled Chicken, Hyderabad Chicken Biryani, Chicken 65, Chicken Meat Balls, Spicy Chicken Steak, Tangy and Spicy Chicken Steak, Oven Baked Chicken Drumsticks, Chicken Korma, Oven Fried Chicken, Orange Chicken, Pineapple Chicken and Butter Chicken Masala.

Chicken Fajitas 2018-06-02 07:08:25

Chicken Fajitas

Serves 3
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40

Ingredients

• 2 skinless chicken breasts
• 1 medium sized red onion
• 1 medium sized red capsicum
• 1/4 tsp ground cumin
• 1 tsp red chili powder or smoked paprika
• salt as needed
• 1/2 lime
• 1 tbsp olive oil
• 3 tortillas
• 100g sour cream
• 1 avocado, sliced
• 1 medium sized red onion
• 150g tomatoes,
• 1 green chili
• 3 tsp fresh lemon juice
• 1/4 cup finely chopped coriander leaves
• pinch of salt

Instructions

• Firstly, halve, deseed and slice the capsicum into thin strips.
• Then peel, halve and finely slice the onion.
• Finally, slice the chicken lengthwise into long strips just like capsicum.
• Place the chicken, onion and capsicum in a wide bowl.
• Then add ground cumin and chili powder, the juice of half a lime, 1 tbsp of olive oil, pepper powder and salt, mix well until incorporated and keep it aside for 10 mins or so while you make your salsa.
• For the salsa, finely chop the onion, tomato, and green chili. Then add lemon juice, salt and chopped coriander leaves in a small bowl, mix until combined and set aside for 10 minutes for further use.
• Meanwhile, heat a pan over high heat.
• Place the marinated chicken, capsicum and onion onto the pan by using tongs and cook for 6 to 8 mins or until the chicken cooked through.
• Turn the chicken and others in between, so that they don't get burnt.
• Meanwhile, toast the tortillas on a dry frying pan and place them on a serving plates.
• Now place the chicken and vegetables straight from the the hot pan over the tacos.
• Serve with sour cream, avocado slices and the lovely fresh salsa.

By Santhi Therese
The Indian Claypot