CHICKEN FAJITAS

SERVES 4 PREP 15 MINS + 1 HR TO MAR­I­NATE COOK 10 MINS $3.20 A SERVE

Homes+ (Australia) - - EASY FOOD -

500g chicken thigh fil­lets, thickly sliced

40g packet fa­jita sea­son­ing mix 1 red cap­sicum, thickly sliced 1 green cap­sicum, thickly sliced

1 white onion, halved, thickly sliced

1 tbsp olive or veg­etable oil

8 x 19cm bur­rito flour tor­tillas

1 av­o­cado, sliced

1/2 cup sour cream co­rian­der leaves, to serve

ONE Com­bine chicken, sea­son­ing mix, capsicums, onion and oil in a bowl. Cover with plas­tic food wrap. Chill for 1 hr to mar­i­nate. TWO Pre­heat a bar­be­cue flat plate over high heat. Cook chicken mix­ture for 8 mins or un­til chicken is browned and cooked through and veg­eta­bles are ten­der. Sea­son. Cook tor­tillas on flat plate for 30 secs or un­til heated. THREE Di­vide chicken mix­ture among tor­tillas; top with av­o­cado, sour cream and co­rian­der. Serve.

You’ll find fa­jita sea­son­ing in the in­ter­na­tional food aisle. Try light sour cream in­stead.

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