One of my favourite dinner’s is my take on Chicken Fajitas, which is vastly superior to what would be considered “traditional” ;). I’ll give you the recipe for cheat day, but read to the end for my Slow Carb variant that’s great for any day.
- Sliced Filleted Chicken Thighs (cheaper than breast, more delicious, win win)
- 1 Sliced Peppers (1 Orange/Yellow & 1 Red)
- 1 Sliced Red Onion
- 1 Tin Cooked Tomatoes
- 1 Tblsp olive oil
- Fajitas seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Baby Gem or Romaine Lettuce
- Tzatziki Dip (if you prefer, Sour Cream & Chive, but this is healthier and nicer imo).
- Grated Cheddar Cheese
- Sandwich wraps (they’re bigger than “fajitas wraps” and cheaper).
Heat a large non-stick frying pan until it’s as hot as it’ll get. Whilst it gets screaming hot, mix the fajitas seasoning together and set aside. Slice the chicken thighs and coat with the fajitas seasoning and olive oil.
Add the seasoned chicken to the frying pan and watch the world go mental (you’ll want a window open for this bit), but resist the urge to mess with the chicken. You want it to char on one side before turning. Alternatively, you can put the chicken on skewers and BBQ.
Once the outside is browned/charred, add the onion and peppers. Add the canned tomatoes once the onion has wilted a little, mash the tomatoes if they’re whole and turn the heat down to low and allow to simmer for 10 minutes until the majority of the water has been removed from the tomatoes.
Chop the bottom off the crown of lettuce and slice into quarters, place in a serving bowl. Place your cheese in another serving bowl. Serve the chicken in a large serving bowl.
Make your fajitas in this order:
Sandwich wrap + chicken + tzatziki + cheese + cover in lettuce = awesome
Slow-Carb Fajitas Salad Bowl
As above, but no Cheese, Wraps or Dip. Add butter beans to fajita chicken. Serve on lettuce leaves, insert into face via mouth.