Ingredients:
- 1 brown onion, peeled & sliced
- 1 red bell pepper (capsicum), deseeded & sliced into strips
- 2 tbsps cooking oil
- 20g (0.7 ounce) Fajitas Spice Mix (I used Old El Paso brand)
- 300g (11 ounces) pre-sliced chicken breasts strips
- 2 bowls of cooked rice (I cooked my rice mixed with red quinoa in a rice cooker)
- 1 cucumber, thinly sliced (you can also use lettuce)
Yoghurt-Avocado Sauce
- 4 tbsps Greek Yoghurt
- 1 small avocado
- 1 small clove of garlic, peeled and rough chopped into smaller pieces
- 1 pinch of salt
- Juice from 1/2 a lime
- Water (about 2 – 3 tbsps)
- Freshly grinded black pepper
- Chilli flakes to taste *optional*
Method:-
Cook rice with your preferred method (I
often use a rice cooker). While the rice is cooking, in a medium-sized
mixing bowl, add 2 tbsps cooking oil and spice mix and stir to combine.
Then mix the spice mixture with the chicken strips until every piece is
well coated. Set aside for them to marinate. Slice an onion and a
capsicum. Set aside.
To prepare the sauce: add all the sauce
ingredients (except for salt and pepper) in a small processor and
process until smooth. Pour the mixture into a bowl. Add more water if
you preferred a more diluted consistency. Add salt to taste and black
pepper. Sprinkle some chilli flakes if you like. Set aside in the fridge
while you prepare the chicken fajitas.
Preheat a pan/wok until fairly hot.
Arrange the chicken on the pan and cook on high heat until the chicken
are golden brown (the spice coating appears to be caramelised a little).
Turn the chicken on the other side and let them cooked until the other
side is just cooked through. Then add the onion and capsicum and saute
on high heat until the onion is slightly translucent and the latter is
slightly soften.
To serve: In a medium sized bowl, add
rice and topped with chicken fajitas and slices of cucumber. Finish off
with a drizzle of the avocado-yoghurt sauce and a small wedge of lime.
Recipe from>>>fussfreecooking
Recipe from>>>fussfreecooking
