Chicken Fajitas

A good use for my lovely flatbread recipe. I love the bbq texmex flavour of this recipe, spicy and smokey. It is also a great dish to use only a small amount of meat and loads of vegetables. I just made the flatbread and fajitas, but you could also serve them with additional toppings like guacamole, salsa, sour cream and/or cheese. As a variation, use turkey breast instead of chicken. If you find that your chicken breast gets a bit dry, you could use chicken thigh (boneless, skinless) as an alternative.

Chicken Fajitas

Chicken Fajitas (serves 2)
Adapted from Taste of Home

1 tbsp oil
1 tbsp lemon juice
3/4 tsp seasoned salt (available as chicken spicing in the Netherlands)
3/4 tsp oregano
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
150 g chicken breast, cut into thin strips
1 large onion, sliced
3 paprika’s, sliced (I used a red, a yellow and a green)
2 large tortilla’s or flatbreads, warmed

In a bowl, combine 1/2 tbsp oil, lemon juice and seasonings, then add the chicken. Mix and cover. Set aside (refrigerated) for 1-4 hours to marinate, don’t leave it for longer or the lemon juice will start to break down the chicken.
In a large skillet, saute paprika’s and onions in remaining oil on high heat until cooked to your liking (some people like them crisp, some like them well done). Set aside.
In the same skillet, cook chicken (discard any remaining marinade) over medium-high heat for 5-6 minutes or until done. Return paprika mixture to pan and heat through.
Spoon filling down the center of tortillas and fold in half.

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