Chicken Fajitas

{56 g} 4

Servings

{544 g} 2

Boneless, skinless chicken halves.

30 ml {16 g} / 2 TBL

Chili powder.

{76 g} 2

small onions, sliced

{90 g} 2

yellow/red/green or orange peppers, sliced into strips

{14 g} 1

container jalapeno peppers or 1-2 sliced fresh.

container sour cream

container salsa

{130 g} 1

container guacamole or use guacamole recipe.

250 g

cheese grated

- Slice chicken across the grain into small pieces and sprinkle with Chilli powder, mix together well. Add 1/4 tsp of salt if the chili powder is unsalted.

In a nonstick skillet with a little oil.

Cook onions over medium heat until slightly browned and soft. Add a little salt to draw the water out of the onions to speed browning. Add a little water if necessary to prevent burning.

This should take about 20-30 minutes. Put onions on plate and keep covered and warm..

Cook peppers in the same way, should take about 15-20 minutes.

Put peppers on a plate and keep covered and warm

Cook chicken in the same way. Make sure your fan is on because the burning spice may producing smoke that will make you cough. Cook for 2 minutes on one side, flip then cook for 2 minutes more. Making sure all chicken is cooked through.

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