Mexican Chicken Fajitas
Tender chicken thighs, colourful peppers and red onion sizzle in a bold spiced mix. Finish with fresh lime, creamy avocado, coriander and our RTH Spicy Mexican Rice for a quick fajita bowl that’s fiery, fresh and full of flavour.
- 0 - 15 Minutes
- Easy
- Serves 2-3
Method
Ingredients
Ingredients
- 1 Pouch Tilda Spicy Mexican Long Grain Rice
- 3 Tbs Olive Oil
- 4 Chicken Thighs, cut into equally thin strips
- 1 Red Bell Pepper, cut into strips
- 1 Yellow Bell Pepper, cut into strips
- 1 Red Onion, thinly sliced
- 3 Garlic Cloves, minced
- 1 Lime
- 1 Handful of Coriander
- 1 Avocado, sliced
- Sour Cream, to serve
- Seasoning:
- 2 Tsp of Chilli Powder
- 1 Tsp Cumin
- 1 Tsp of Paprika
- 1 Tsp Coriander Powder
- 1 Tsp Onion Powder
- ½ Tsp Salt
- ½ Tsp Pepper
- Note – you can use a supermarket pre-made fajita seasoning mix instead of making your own.
How to make Mexican Chicken Fajitas
-
1. Combine half of the fajita seasoning and 1 Tbs olive oil with the chicken in a bowl. In a separate bowl add the remaining fajita seasoning to the peppers and onion.
-
2. Heat the remaining olive oil in a non-stick pan and gently fry the chicken until it starts to brown slightly and has cooked through. Let the chicken thighs rest for 4-5 minutes and slice into strips.
-
3. Then add the garlic, onions and peppers and cook for 3 minutes or until they start to soften. Don't over cook the peppers if you want them slightly crunchy.
-
4. Cook the rice as per the packet instructions.
-
5. Serve the fajitas strips with the rice, sliced avocado, lime juice, coriander and sour cream.