Chicken Fajitas

Serves 4/Preparation and cooking time: 30 minutes

● 1 red, 1 yellow and 1 green pepper, cut into strips
● 2 red onions, halved and sliced
● 2 large or 3 medium-sized chicken fillets, cut into 2 cm strips
● 1 tbsp olive oil
● Juice of 2 limes
● 2 – 3 tsp home-made Fajita mix, see below (or use store bought)
● Pinch sea salt
● Small pot (125g) full fat natural yoghurt
● Small bunch chives
● 1 ripe avocado
● 80g mature cheddar, grated
● 4 large or 8 small wholegrain tortillas to sere (use corn tortillas for gluten free)

Tomato salsa
● 3 cups fresh cherry tomatoes, quartered
● Half bunch fresh coriander, finely chopped
● Juice of one lime
● 1 tbsp extra virgin olive oil

1. Place the peppers, onions, and chicken into a bowl, add the oil, most of the lime juice and
the fajita mix and mix well. Leave to sit for 5 minutes if you have time and while you are
waiting, pre-heat a griddle pan or large non-stick frying pan
2. Mix the quartered tomatoes, coriander, lime juice and extra virgin olive oil in a bowl to make
the salsa
3. Cook the veg and chicken mixture on the heated griddle pan for 7 – 8 minutes, turning every
minute or two, until the chicken is cooked through. You may find it easier to cook this in two
batches to avoid overcrowding the pan.
4. While this is cooking, half and destone the avocado, remove the flesh using a spoon, finely
slice on a board or plate and sprinkle with the remaining lime juice and a pinch of salt
5. Pour the yoghurt into a bowl and using scissors snip in the chives and mix
6. Heat the tortillas in a microwave for 1 ½ – 2 minutes or 1 by 1 in in a dry frying pan for 15 –
20 seconds. Wrap in a clean tea towel to keep warm
7. To serve, place the tortillas, salsa, natural yoghurt, grated cheddar, and sliced avocado on
the table. Place the sizzling chicken and veg mix on a heat proof mat and allow everyone to
serve themselves

Home-made fajita mix:
● 4 tsp chilli powder
● 2 tsp smoked paprika
● 2 tsp onion powder
● 2 tsp black pepper
● 2 tsp cumin
● 2 tsp sea salt

● Place spices in a small jar and mix well
● Store in a cool dark place

This recipe can be made with leftover cooked chicken; just mix with a little marinade and add 2
minutes before the peppers are fully cooked.
Swap the chicken for lean beef steak or for fish such as salmon or tuna. For a vegan version, use
tinned green (young jackfruit) or black beans instead of chicken and use plant-based yoghurt and

About the author : Aine Ryan

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