Chicken Fajitas

Sticking to super-lean chicken breasts is the key to making superfood fajitas. Including lots of vegetables also ups the healthy ante.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
Mexican
Prep Time:
40 min
Cooking Time:
15 min
Total Time:
55 min

INGREDIENTS:

  • Chicken and Vegetables:
  • 3 tablespoons sunflower or olive oil
  • 2 x 200g skinless boneless chicken breasts
  • 1 large red onion
  • 3 mixed-colour peppers
  • 1 small zucchini, sliced into thin coins
  • For the marinade:
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chipotle Tabasco sauce
  • 1 teaspoon dried oregano
  • 2 teaspoons sweet smoked paprika
  • 2 cloves of garlic
  • 1/2 teaspoon salt
  • For serving:
  • 8 flour tortillas
  • Sour cream
  • 2 limes
  • 1 bunch of fresh coriander , (30g)
  • 1 ripe avocado, sliced
  • sour cream
  • 50g feta cheese

DIRECTIONS:

  1. Cut the chicken breasts in half horizontally.
  2. Mix all the marinade ingredients together in a medium bowl. Add the chicken, mix well, cover and let marinate at room temperature for 30 minutes or up to 8 hours in the refrigerator. Remove the chicken from the marinade. Sprinkle the chicken pieces with salt.
  3. Sear chicken on high heat: Heat the oil in a large cast iron frying pan on high heat for a minute or so. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2 to 3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2 to 3 minutes until well seared on the second side. Use your instant read thermometer to check for doneness. Done is 155 degrees F.
  4. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
  5. Sauté peppers and onions: While the chicken is resting, cook the

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