Chicken Fajitas



  • 120 grams chicken breast
  • 1/2 brown onion, sliced thickly
  • 100 grams red capsicum, sliced
  • 1 lebanese cucumber diced
  • 2 tbsp pinenuts
  • 1/2 avocado
  • Handful of cherry tomatoes
  • Lemon
  • Fresh red chilli
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1/2 tbsp tumeric
  • 1/3 tsp coconut oil
  • Iceberg lettuce


  • Soak iceberg lettuce in cold water, and gently pull apart leaves into cups
  • Slice chicken into thin strips, and place in a plastic bag with paprika, cumin and tumeric and shake until all chicken is covered with spices
  • Toast pinenuts in a dry frypan until they start to brown. Set aside
  • Heat oil in a deep base frypan, add onion and cook for 1 minute. Add chicken and cook for 5 – 6 minutes until chicken browns. Once browned, add capsicum and cover pan with a lid for 2 minutes. Remove lid and cook for a further 2 – 3 minutes
  • Whilst the chicken cooks, mash avocado in a bowl, add fresh chilli and season with pepper
  • Mix in a small bowl cucumber, cherry tomatoes, pinenuts and a squeeze of fresh lemon juice
  • Serve lettuce cups full of chicken, cucumber and top with avocado. Roll together (yep it’s a bit messy) and enjoy!

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