We love making chicken fajitas, the kids get involved with chopping the peppers and stirring the spices into the pan.
- 4 skinless, boneless chicken breasts
- 2 red peppers, deseeded and cut into 1-inch strips
- 1 large red onion, quartered
- 1 tblsp Sunflower oil
- 3 tblsp olive oil
- 3 tblsp maple syrup or honey
- 1 tblsp red wine vinegar
- 2 cloves of garlic, crushed
- 2 tsp dried oregano
- 1-2 tsp dried red chilli
- Salt and pepper to taste
- 8 flour tortillas, warmed
- Shredded iceberg lettuce
- Refried beans (optional)
- Sour cream
- Lime & Coriander salsa
First make the marinade by placing all the ingredients in a large shallow dish and mix together. Slice the chicken across the grain into approx 1-inch slices and toss in the marinade until well coated. Then pour into a ziploc bag and chill in the fridge for 2-3 hours.
Heat a frying pan until hot. Remove the chicken from the marinade with a slotted spoon. Cook over a medium-high heat for 3-4 minutes until cooked through. When cooked put on a warmed serving plate and set aside. Heat the oil in the same pan and add the peppers and the onion, cook for 4 minutes, turning occasionally before transferring to the serving plate.
Heat the tortillas one by one on a very hot dry frying pan, 10 seconds a side.
Pile the cooked chicken and peppers onto the warmed tortillas along with some guacamole, sour cream, lime and coriander salsa and some shredded lettuce.
Recipe by Judy Kavanagh, mum of 2.
Have you tried this chicken fajitas recipe? Let us know in the comments below.