Chicken Fajitas

SERVES 4

Ingredients  

• 3 coloured capsicums, seeded and thinly sliced

• 1 medium yellow onion, thinly sliced

• 560g boneless chicken breasts, sliced into thin strips

• 2 Tablespoons olive oil, divided

• 3 cloves garlic, minced

• 2 teaspoons chilli powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon oregano

• 1 teaspoon fine sea salt

• ½ teaspoon ground pepper

• Juice from one lime, about 2 Tablespoons

• 8 flour or corn tortillas

• Optional toppings: Salsa or pico de gallo, sour cream or full fat greek yogurt, Guacamole or avocado and shredded lettuce.

Instructions 

• Combine seasoning ingredients in a small bowl. Set aside.

• Heat 1 Tablespoon of oil over a cast iron pan on medium heat. Once hot add peppers and onion and saute for about 5-7 minutes, until veggies start to soften.

• Add garlic and half of the seasoning (about 1 ½ Tablespoons) to the veggies and stir to combine. Let veggies saute for 2-3 more minutes. If the pan becomes too dry or the seasoning starts to burn on the pan add a splash of water to the pan. Once veggies reach your desired texture, transfer to a bowl or plate and set aside.

• Add remaining oil to the cast iron, followed by the chicken strips, remaining seasoning and lime juice. Cook for about 5-6 minutes, until chicken is cooked through. Again, you can add a splash of water if the pan gets too dry.

• Return veggies to the fry pan and stir to combine. Cook for 1-2 more minutes just to heat everything up.

• Serve chicken and veggies in warm tortillas with toppings of choice. I recommend sour cream (or Greek yogurt), guacamole, shredded lettuce and pico de gallo.