Easy Chicken Fajitas
SERVES 2 | 30 Minutes Total Time
Ingredients
- 250g skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp olive oil
- 1 brown onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 red capsicum, cut into strips
- 60g baby spinach leaves
- 4 small corn tortillas, warmed
- 1 lemon
Method
- In a bowl, combine chicken with spices and salt and let marinate for a few minutes.
- Heat oil in a frying pan over medium heat. Cook chicken thighs a few minutes each side until cooked through, then remove from pan and rest, covered with foil on a plate.
- Add onion, garlic and capsicum to the pan and sauté for 4-5 minutes until softened.
- Remove from pan. Spread half the mixture evenly over 2 tortillas.
- Top with half of the spinach leaves.
- Uncover chicken and slice into thin strips. Divide into 2 portions. Add one portion to the tortillas with a squeeze of lemon to serve.
- Store remaining chicken, vegetable and tortillas seperately in the refrigerator. Reheat and assemble fajitas before serving as leftovers.
