Chicken Fajita Filling
Batch the filling on Sunday, eat it different ways all week. Lettuce wraps, salads, omelettes.
Ingredients
Makes 5 portions
- 700.00 grams boneless chicken thighs , sliced into strips
- 2.00 piece(s) mixed peppers , sliced
- 1.00 piece(s) onion , sliced
- 2.00 teaspoon smoked paprika
- 1.00 teaspoon ground cumin
- 0.50 teaspoon cayenne pepper
- 2.00 clove(s) garlic cloves , minced
- 2.00 tablespoon olive oil
- 1.00 piece(s) lime , juiced
Per portion
Method
-
1
Mix the paprika, cumin and cayenne. Toss the chicken strips in the spice mix.
-
2
Heat oil in a large pan over high heat. Cook the chicken for 5-6 minutes until charred on the edges. Remove.
⏱ About 6 mins
💡 High heat is key. You want colour, not steam.
-
3
In the same pan, cook the peppers and onion for 4-5 minutes.
⏱ About 5 mins
-
4
Add garlic, cook 30 seconds. Return the chicken. Squeeze over the lime.
⏱ About 1 mins
-
5
Portion into 5 containers while still warm.
📦 Batch Cooking Guide
Storage
Fridge 4 days in sealed containers.
Reheating
Pan fry for 3 minutes to warm through and re-crisp the chicken.
Serving ideas through the week
Day 1: Lettuce wraps with soured cream. Day 2: On top of a big salad. Day 3: Mixed into scrambled eggs. Day 4: With cauliflower rice and guac.
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