Chicken and Vegetable Fajitas
Sizzling peppers, onion and cumin-spiced chicken, wrapped up in warm flour tortillas.
Ingredients
- 250 g chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- 4 small flour tortillas
- ½ lime
- Salt and pepper to taste
Method
- Combine the chicken with cumin, paprika, garlic powder, salt, and pepper.
- Heat half the olive oil in a large skillet.
- Cook the chicken for 6–8 minutes, until it reaches 74°C internally. Transfer to a plate.
- Add the remaining oil, peppers, and onion to the skillet.
- Cook for 5–6 minutes until tender but slightly crisp.
- Return the chicken to the skillet and squeeze in the lime juice.
- Serve hot with warmed tortillas.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 470 kcal |
| Protein | 39 g |
| Carbohydrates | 43 g |
| Fat | 15 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
