Our chicken fajitas are a simple meal packed with colour and flavour.
2 zucchinis, thinly sliced
a pinch of chilli powder
2 boneless, skinless chicken breasts, about 200 g each
4 large tortillas
2 tablespoons sour cream
1 avocado, sliced
1 large tomato, thinly sliced
1 1?2 tablespoons olive oil
1?2 teaspoon ground coriander
1?2 teaspoon paprika
1?4 cup (30g) grated cheddar
Heat a frying pan over medium–high heat. Add the oil and cook the zucchini for 1 1?2 minutes on each side, or until lightly golden. Drain on paper towels.
Mix the dried spices together and sprinkle over both sides of the chicken. Add the chicken to the hot pan and reduce the heat to medium. Place a lid on the frying pan and cook the chicken for 6 minutes on each side. Remove from the heat and slice each breast into 6 slices.
Wipe the frying pan clean of oil. Add the tortillas one at a time and cook for 30 seconds on each side.
Lay the tortillas on a flat surface. Spread with sour cream, then top with the zucchini, avocado, tomato, chicken and cheese. Roll up and serve.
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