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Quick dinner

Chicken Fajitas

Fast, smoky chicken fajitas with properly charred peppers, warm tortillas and a fresh lime yoghurt sauce.

MainQuick dinnerFamily-styleDinnerHigh protein
Total time45 minutes
DifficultyModerate
Community ratingNew recipe
Per serving52.2g protein
Stock food photograph for Chicken Fajitas
OK
Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Chicken and vegetables

  • 700 gboneless, skinless chicken thighs, sliced into 1cm strips
  • 2 tbspvegetable oil, divided
  • 2 tspsmoked paprika
  • 2 tspground cumin
  • 1 tspground coriander
  • 1 tspdried oregano
  • 1/2 tspmild chilli powder
  • 1 tspfine salt
  • 1/2 tspblack pepper
  • 2bell peppers, sliced
  • 1large red onion, sliced into wedges
  • 3garlic cloves, finely grated
  • 30 mllime juice (from about 1 lime)

To serve

  • 8medium flour tortillas
  • 150 gGreek yoghurt or soured cream
  • 1avocado, sliced
  • 100 gmature Cheddar, grated
  • 150 gtomato salsa
  • 15 gcoriander, roughly chopped
  • 1lime, cut into wedges

Per serving

909 kcal52.2g protein74g carbs47g fat

Nutrition calculated from 20 of 20 ingredients

Approximately 690 kcal, 49g protein, 73g carbohydrate, 23g fat and 9g fibre per serving.

Clear and checked

Method

  1. 01

    Mix the chicken

    3 min

    Mix the chicken with 1 tbsp oil, paprika, cumin, coriander, oregano, chilli, 3/4 tsp salt and pepper. Mix the peppers and onion separately with the remaining oil and 1/4 tsp salt.

  2. 02

    Heat the frying pan

    4 min

    Heat the frying pan over high heat until smoking hot. Cook the vegetables in two batches for 4-5 minutes each, turning only occasionally so they char while retaining some bite. Transfer to a warm bowl.

  3. 03

    Cook the chicken

    6 min

    Cook the chicken in two batches for 5-7 minutes each. Spread it into one layer, allow the first side to colour before turning, and cook until the thickest strips reach at least 75°C.

  4. 04

    Return all chicken and vegetables to the

    3 min

    Return all chicken and vegetables to the pan. Add the garlic and cook for 30 seconds, then squeeze over the lime juice and toss for 30 seconds. Remove from the heat.

  5. 05

    Warm the tortillas one at a time

    8 min

    Warm the tortillas one at a time in a dry pan for about 20 seconds per side, or wrap in foil and heat for 8 minutes in a 160°C fan oven. Keep wrapped in a clean tea towel.

  6. 06

    Put the chicken mixture

    3 min

    Put the chicken mixture, tortillas, yoghurt, avocado, cheese, salsa, coriander and lime on the table. Let each person assemble two fajitas without overfilling them.

Equipment check

6 items required

  • Large cast-iron or heavy frying pan
  • Two mixing bowls
  • Chopping board and knife
  • Tongs
  • Fine grater
  • Clean tea towel

Dietary and allergen note: Contains gluten and dairy. Use certified corn tortillas for a gluten-free version.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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