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Easy Chicken Fajitas Recipe

chicken fajitas

Chicken Fajitas! Pan roasted chicken, peppers, onions wrapped in whole wheat Indian Flat-bread, makes an easy and filling meal. I made this with very little oil for a guilt free meal!

Fajitas are usually wrapped with flour tortillas, but here I took Indian Roti for the wrap, roti is 100% whole wheat and healthy. Fajitas are traditionally made with grilled skirt steak, though, these days it is more common with chicken, shrimp, fish, tofu.....I am leaving the rest for your imagination.

When I got some chicken breasts, I thought of making chicken fajitas for my kids, so I marinated the chicken with some red chilly flakes, lemon juice, garlic, salt and turmeric.....and the next day...I seared the chicken with minimal oil in a pan....after all, fajitas is all about grilling or roasting meat. Once the chicken is cooked and cooled down, just slice the same pan the vegetables are roasted or seared or stir fried....take your pick here; too.

Easy Chicken Fajitas

My Indianized version of spicy chicken fajitas, for a guilt free filling meal...bachelors are you listening?? I have another fajita recipe, where I used left over tandoori chicken which is purely an Indian version of Chicken Fajita.

Author: Nisa Homey.
Serves: 2
Cooking Time: 30 min.
Adapted from here

For the marinade.
Chicken Breast: 1, 200 gm (I made light gashes with a knife on it so that the marinade just seeps in)
Kashmiri Red Chilly Flakes: 1 to 1/2 tsp.
Garlic: 3 or 4 cloves, grated.
Turmeric: A big fat pinch
Juice of half a lemon.
Salt: 1/2 tsp or as needed.

To Stir Fry:
Capsicum: Half, sliced.
Onion: 1, sliced.
Green Chilly: 1, optional and if using remove after stir frying.
Pepper Powder: 1/2 tsp or depending upon your taste and tolerance.
Oil: 1 tbsp. (preferably olive oil)
Salt to taste.

How I Made:
I made gashes in the chicken and marinated the chicken breast the night before....with chilly flakes, grated garlic, lemon juice, salt, and a big fat pinch of organic turmeric (purely for health benefits of turmeric)

Heat a skilled pan or nonstick pan with 1 tbsp of oil (if you have a grill, then awesome).....and gently lay the drained and marinated chicken breast. Cook both sides until done, mine took about 7 minutes on each side.....I put them on low flame for slow roasting.

The rest of the crew are half capsicum (you can use red or yellow or little bit of all three for color). One onion, garlic, green chilly (optional) and some coriander leaves....slice all of them!

Once the chicken is cooked through, remove it and set aside on a chopping board.
In the same pan, into the residue oil, add in the garlic stir for a few min....then add in the onion and stir fry.....and add in the rest....stir fry for a few min...add salt and coriander leaves....toss.

Add in half tsp pepper powder and toss. Slice the pan roasted chicken and top them into the pan....toss for a minute....and switch off the fire.

Serve with warm Indian Flat-bread.
I wrapped in roti for kids, best for a hassle free lunch for work or to school.
Grilled Chicken Fajitas

Marinating with lemon juice makes the chicken tender and this speed up the cooking process.
If you have a grill, you can lightly roast the vegetables and drizzle olive oil.


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