Chicken Fajitas with Avocado and Peppers

Chicken Fajitas with Avocado and Peppers

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This delish Mexican dish of Chicken Fajitas has a new twist – add pesto and coriander for a tasty and filling treat!

  • Recipe serves4 to 6
  • Preparation time15 minutes
  • Cooking time10 minutes


  • 15 ml Basil pesto
  • 1 Juice of 1 lime, plus extra juice to sprinkle
  • 2 Garlic cloves, crushed
  • 15 ml oil
  • 5 ml Robertsons Origanum
  • 5 ml Robertsons Cumin
  • 1 Cup Coriander leaves, chopped
  • 800 g Chicken breasts, cut into strips
  • 4 Tomatoes, finely chopped
  • 1 Onion, half diced, half sliced
  • 1 KNORR Chicken Stock Pot
  • 2 Avocado
  • 2 Red peppers, cut into large strips
  • 12 Tortillas, to serve


  • Combine lime juice, garlic, 5 ml oil, origanum, cumin, chopped coriander and basil pesto in a shallow bowl and season with pepper.
  • Add chicken and toss to coat.
  • Refrigerate and marinate for 1 hour or overnight.
  • Combine tomato and diced onion in a small bowl and season to taste.
  • Halve and stone avocado, then slice and sprinkle with extra lime juice.
  • Heat a frying pan.
  • Toss red pepper and sliced onion in remaining 10 ml oil and fry for 4 minutes, tossing frequently.
  • Add chicken and KNORR Chicken Stock Pot and cook for 3-4 minutes until brown.
  • Toss through red pepper and serve with tomato mixture, avocado, tortillas and extra coriander.
  • Serve chicken on top of tortillas or roll the chicken up in the tortilla to make it easier for the children to eat.