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Chicken Fajitas With Avocado And Peppers

Chicken Fajitas With Avocado And Peppers

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

Feeds
4People
Preparation time
25Min.
Difficulty
easy

Ingredients

ungrouped
15 ml basil pesto
1 juice of 1 lime (plus extra juice to sprinkle)
2 cloves garlic, crushed
15 ml oil
5 ml Robertsons Origanum
5 ml Robertsons Cumin
1 cup coriander leaves chopped
800 g chicken breast fillets, cut into strips
4 tomatoes, finely chopped
1 onion, half diced and half sliced
1 Knorr Chicken Stock Pot
2 avocado
2 red peppers, cut into strips
12 tortillas (to serve)

Preparation method

ungrouped
Combine lime juice, garlic, 5 ml oil, Robertsons Origanum, Robertsons 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 onion, sliced 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.

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