This chicken fajita recipe comes together in just 25 minutes and is packed with nutrients and flavour, making it an ideal go-to meal for busy weeknights. Fajitas are a family favourite and a chance to get everyone 'eating the rainbow'. The dish is packed with protein and fresh veggies, and can be made even healthier and more filling served with wholemeal tortillas and mixed salad leaves.
Quick Preparation and Cooking
According to Melanie Kaidan writing for the Express, this Good Food recipe feeds four people and can be prepared in as little as 15 minutes, with a cooking time of just 10 minutes. For the full Tex-Mex experience, don't forget the tomato salsa, guacamole and grated cheddar. If you're feeling fancy, a squeeze of lime over the chicken will really give it a lift.
Ingredients
- Two chicken breasts, finely sliced
- One red onion, finely sliced
- One red pepper, sliced
- One red chilli, finely sliced (optional)
For the marinade
- One tbsp smoked paprika
- One tbsp ground coriander
- A pinch of ground cumin
- Two garlic cloves, crushed
- Four tbsp olive oil
- One lime, juiced
- Tabasco
Method
Pre-heat the oven to 200C (180C for fan ovens) or gas mark six, then wrap eight medium tortillas in aluminium foil. In a mixing bowl, blend a heaped tablespoon of smoked paprika, a tablespoon of ground coriander, a pinch of ground cumin, two crushed garlic cloves, four tablespoons of olive oil, the juice of one lime, and four to five drops of Tabasco. Season liberally with salt and black pepper.
Add two chicken breasts, one red onion, one red bell pepper, and one thinly sliced red chilli (optional) to the bowl. Mix thoroughly to ensure everything is uniformly coated in the marinade. Position a griddle pan over a high heat until it starts to smoke, then transfer the marinated chicken and vegetables into the pan. Using tongs, cook on a high heat for around five minutes, turning frequently to achieve a well-charred, slightly blackened result. If your griddle pan is not large enough, cook the chicken in batches.
To confirm the chicken is cooked through, break apart the thickest piece - there should be no sign of raw or pink meat within. Continue cooking as necessary. Heat the wrapped tortillas in the oven and serve alongside the cooked chicken mixture and your Tex-Mex sides.
Easy Chicken Winners
For more quick chicken ideas, try Jamie Oliver's new 20-minute sticky orange chicken recipe, elevate one-pot chicken and rice with honey and soy marinade, or Mary Berry's 10-minute summer salad that's perfect for hot evenings.
