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Chicken Fajita Bowls
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 4 people
Ingredients
Chicken Fajitas
  • 500 grams skinless chicken breast, thinly sliced
  • 1 brown onion, sliced
  • 3 red capsicums, sliced
  • 3 garlic cloves, minced
  • 1 red chilli, diced (optional)
  • 1 tbsp coconut oil
  • salt and pepper, to taste
  • 1 tsp paprika
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper (optional)
Accompaniments
  • 3 handfuls baby spinach leaves
  • 1 lime chopped into quarters
  • 1 carrot, grated
  • 1 punnet cherry tomatoes, chopped into halves
  • 1 lebanese cucumber, diced
Guacamole
  • 1 ripe avocado
  • juice of half a lemon
Instructions
Chicken Fajitas

  1. Add the coconut oil to a large frypan over a medium heat, and allow to melt. Toss in the onion, garlic and chilli, and cook for 2-3 minutes, or until golden. 

  2. Add the chicken and capsicum to the frypan, and sprinkle on the salt and pepper, paprika, ground coriander, cumin, oregano and cayenne pepper. Stir to coat the chicken evenly. 

  3. Cook, stirring frequently, for about 20 minutes, or until the chicken is golden. Add water if it begins to stick. 

Guacamole

  1. In a small bowl, squeeze out the avocado. Pour over the lemon juice, adding salt and pepper if you need, and use a fork to mash up and combine. Set aside. 

Serving

  1. Place all accompaniments in separate small bowls (baby spinach leaves, lime, cucumber, tomatoes and carrot). Place on the table with the guacamole. 

  2. When the chicken is ready, place on a heat mat on the table with a serving spoon. 

  3. Serve by allowing everyone to add their own ingredients to their bowl. Top with hot sauce if you want.