Chicken Fajitas with Guacamole, Black Beans & Caramelised Capsicum
  • Prep time: 30 minutes
  • Calories: 750
Marinating the chicken not only infuses it with flavour, it also helps retain the natural juices to prevent the flesh drying out as well as speeding up the cooking process. The quick and easy, creamy guacamole perfectly complements the smokey flavours of the marinated chicken, balanced by the sweetness of lightly caramelised capsicum.
  • 2 of Chicken Breast
  • 1 of Red Onion
  • 1 of Red Capsicum (Small)
  • 120 g of Cherry Tomatoes
  • 1 Small Bunch of Coriander
  • 1 12 Tsp of Cumin & Smoked Paprika
  • 1 of Avocado (small)
  • 1 of Lime
  • 2 of Garlic Clove

Prepare Ingredients:

Preheat oven to 180°C for tortillas. Peel and mince garlic. Peel onion, thinly slice half, reserve remainder for step 3. Slice capsicum into 12 cm strips. Zest and juice lime. Pat chicken dry with paper towel and slice into strips. Drain and rinse black beans.

Marinate Chicken:

Place minced garlic, sliced onion, sliced capsicum, chicken strips, lime zest and 12 the lime juice in a large bowl. Add spice mix and gently toss to coat chicken. Set aside to marinate for at least 10 minutes (or up to 30 minutes for a deeper flavour).

Make Guacamole:

Cut cherry tomatoes in half. Small dice the reserved onion. Roughly tear coriander leaves, discarding stems. Peel, pit and dice the avocado. Add avocado, onion, tomatoes and coriander to a medium bowl. Immediately add remaining lime juice and stir to combine. Taste and add salt and pepper as needed. Set aside.

Cook Onions & Capsicum:

Remove onion and capsicum from marinade, allowing excess to drip off. Heat oil in a large pan over high heat. Add onion and capsicum then cook, stirring occasionally until charred, about 5-7 minutes. Transfer to a plate and set aside.

Cook Chicken:

Remove chicken from marinade, allowing excess to drip off. Add chicken to same pan and stir fry to sear, tossing until browned and just cooked through. Add 12 of the black beans (you will have leftover) and return onion and capsicum to pan with chicken and stir to combine until heated through.

You Plate It:

Cook tortillas as per preferred method on pack. Divide chicken strips, onion and capsicum evenly between plates and top with guacamole. Serve with warm tortillas alongside. Enjoy!