“Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own. ”
Per imperdiet fusce porta proin scelerisque. Consectetuer bibendum congue congue suscipit lacinia ac penatibus dapibus euismod sollicitudin ad. Non. Curabitur, parturient nisl congue suscipit luctus velit, urna congue gravida maecenas orci etiam nullam eget lacinia felis duis facilisi tincidunt fringilla dictum ligula.
Dictumst pulvinar felis penatibus velit nisi donec egestas quis condimentum hac rhoncus praesent integer cras parturient dui erat cum mauris a litora ornare, velit id ultricies in erat eu arcu posuere. Purus purus, mollis hac sociis taciti mollis hymenaeos varius vehicula.
- Preparation Time
20 minutes - Cooking Time
20 minutes - Serves
4 adults - Difficulty
Easy
Ingredients
- olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon chipotle Tabasco sauce
- 1 teaspoon dried oregano
- 2 teaspoons sweet smoked paprika
- 2 cloves of garlic
- 1 large red onion
- 2 x 200 g skinless free-range chicken breasts
- 3 mixed-colour peppers
- 1 large aubergine
- 2 limes
- 1 bunch of fresh coriander , (30g)
- 1 ripe avocado
- 4 large seeded wholemeal tortillas
- 50 g feta cheese
Instructions
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
- Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
- Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
Tips
- Take the principle of veg-packed fajitas and vary your protein – think strips of beef, prawns or even chunks of halloumi.
- You can swap in any soft herb, or even watercress or rocket.
- I’ve served up with feta here, but feel free to use whatever cheese you’ve got.
Original recipe source: https://www.jamieoliver.com/recipes/chicken-recipes/chicken-fajitas/?family-food-category=105052
Dictumst pulvinar felis penatibus velit nisi donec egestas quis condimentum hac rhoncus praesent integer cras parturient dui erat cum mauris a litora ornare, velit id ultricies in erat eu arcu posuere. Purus purus, mollis hac sociis taciti mollis hymenaeos varius vehicula.