Chicken Fajitas

  • 500gr boneless skinless chicken breast cut into thin stips
  • 1 heaping tsp smoked paprika
  • 1 heaping tsp cumin
  • 1/2 tsp garlic powder
  • 1 lemon
  • 1 onion cut in slices
  • 1 yellow bell pepper cut into strips
  • 200gr yogurt
  • 1 avocado
  • 250gr cherry tomatoes halved
  • 5-6 Tbsp parsley chopped
  • olive oil
  • salt
  • pepper
  • 3-4 pita bread or tortillas


In a bowl add chicken strips, smoked paprika, cumin, garlic, juice from 1/2 lemon, salt, pepper and knead gently to coat. Let marinade in the refridgerator until you prepare side dishes.

In a bowl mash avocado with a fork. Add yogurt, 2-3 Tbsp parsley, 2 Tbsp lemon juice, salt and mix well. Cover with wrap and refridgerate.

In a bowl toss together cherry tomatoes, 2-3 Tbsp parsley, 1-2 Tbsp lemon juice, salt and refridgerate until chicken in ready.

In a pan heat 2-3 Tbsp olive oil and cook chicken, stirring occasionally. Transfer in a plate. In the same pan cook peppers and onions until softened. Add chicken and stir.

Warm pita bread, spread some yogurt-avocado mixture, divide chicken-peppers mixture and add fresh cherry tomatoes. Serve immediately!


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