If you’ve got a cast iron skillet or pan, definitely bring it out for this chicken fajita recipe! Getting a good old char on your chicken and peppers really brings out the best flavor, especially when contrasted with creamy, cool sour cream and avocado. You won’t miss the tortillas as this dish is more than tasty and filling enough without em!
- Serves: 6
- Time: approximately 45 minutes
- Calories: 526
- Total carbs: 14.8 grams
- Net carbs: 9 grams
- Fat: 24.5 grams
- Protein: 48.1 grams
Ingredients
- 4 Tbsp olive oil
- 2 lb chicken breast (skinless), sliced into strips
- 1 onion, sliced into stripes
- 4 garlic cloves, finely chopped
- 1 red bell pepper, seeds removed, finely sliced
- 1 green bell pepper, seeds removed, finely sliced
- 1 fresh red chili, finely chopped
- 1 tsp ground cumin
- 1 tsp ground paprika
- Salt and pepper
To Serve:
- 2 avocados, cut into chunks
- 3 tomatoes, cut into chunks
- 1 cup grated cheddar cheese
- 1 cup roughly chopped fresh cilantro
- 6 Tbsp full-fat sour cream
- 2 fresh limes
How to make:
- Drizzle the olive oil onto a skillet or frying pan and place over a medium-high heat
- Add the chicken and toss as it cooks for a few minutes, it doesn’t need to be cooked through, but just starting to become opaque
- Add the onion, garlic, bell peppers, chili pepper, cumin, paprika, salt and pepper and stir to combine
- Keep tossing the chicken and veggies as they cook and become a little charred. The chicken should be cooked through and the onion and bell peppers soft
- Pile onto a serving platter and place your chopped avo, tomatoes, cheese, cilantro, sour cream and limes on a separate plate or in little bowls so you and your guests can make your own custom fajita plates
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