The weather is warming up in Sydney so I am making some quick chicken fajitas featuring lime and capsicum (peppers). This recipe is adapted from Nigella Lawson's "Kitchen". Capsicums (red peppers) are low in fat, carbs and calories and high in antioxidants such as beta-carotene a precursor to vitamin A, helping to promote vision and support a healthy immune system. Capsicum is also packed full of vitamin C and their sweet flavour means they are a favourite with kids.
- 2 skinless chicken breasts, sliced into long strips (or you can use precut stirfry chicken)
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- juice of 1 lime
- 2 garlic cloves crushed
- 1 tab extra virgin olive oil
- 1 onion, halved and thinly sliced
- 2 capsicums (red, yellow or orange) cored and cut into strips
- hot chilli sauce, avocado, baby spinach, coriander leaves, 4 soft wholegrain tortillas (to serve)
- Combine the chicken with the oregano, cumin and lime juice. Leave to marinade while you slice up the onion and capsicum. Pop the tortillas in a low warm oven
- In a frying pan, saute the onion over medium heat with a little olive oil and one crushed garlic clove for five minutes. Add the capsicum to the frypan and continue to cook for 10 minutes. Remove from pan and put in a bowl.
- Add the remaining 1/2 tab of olive oil and other crushed garlic clove to the pan over medium heat. Add the chicken and its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and capsicum. Stir together, then transfer them to a serving dish.
- Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture, chilli sauce, avocado, baby spinach leaves and chopped coriander for everyone to assemble.