Chicken Fajitas Recipe

A plate of chicken fajitas with sliced bell peppers, onions, and tender chicken strips, served with warm tortillas and toppings like guacamole and salsa.

Ingredients (Serves 4)

• 450g Zorabian Chicken Breast Boneless, cut into thin strips
• 1 red, 1 yellow, 1 green capsicum (bell pepper), sliced
• 1 large onion, sliced
• 2 tbsp olive oil

Marinade/Seasoning

• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin powder
• ½ tsp chilli powder (adjust to taste)
• Juice of 1 lime
• Salt & freshly ground black pepper

To Serve

• Warm tortillas
• Toppings: guacamole, salsa, sour cream, grated cheese, fresh coriander, lime wedges

Method

1. Marinate – In a bowl, combine garlic, paprika, cumin, chilli powder, lime juice, salt, pepper, and 1 tbsp olive oil. Toss chicken strips in the marinade and rest 20–30 minutes (or up to 2 hours in the fridge).
2. Sauté Veggies – Heat the remaining olive oil in a large skillet over medium-high heat. Add onions and peppers; cook 4–5 minutes until slightly charred yet crisp. Remove and set aside.
3. Cook Chicken – In the same skillet, add marinated chicken. Cook 5–6 minutes, stirring, until cooked through and lightly golden.
4. Combine – Return peppers and onions to the pan. Toss everything together for 1–2 minutes so flavours blend.
5. Serve – Spoon into warm tortillas and top with your favourite extras.

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