Life is hectic and it can be difficult to find time to make healthy, quick, and family-pleasing recipeâ€”but itâ€™s not impossible. Maximize the quality of everyday cooking with minimum effort. This speedy version of the Mexican favorite uses clever shortcuts to achieve the flavors of the original.
Chicken Fajita with Tomato and Avocado Salad
[makes 4 servings â€“ prep time 15 minutes, cooking time 15 minutes]
1 tbsp olive oil
2 onions, halved and sliced
2 red bell peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 fresh red jalapeno chili peppers, seeded and finely chopped
2 garlic cloves, thinly sliced
4 skinless, boneless chicken breast halves (6 oz. each) cut into strips
Â½ cup dry white wine
8-12 corn tortillas, warmed
Handful of cilantro, finely chopped
For the salsa
1 ripe avocado
Handful of cherry tomatoes, chopped
1 bunch of scallions, finely chopped
Handful of parsley, finely chopped
1 tbsp olive oil
1 tbsp white wine vinegar
Salt and freshly ground pepper
1. Make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with salt and pepper and stir to mix.
2. To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and sautÃ© for 5 minutes until soft. Stir in the chilies and garlic, and cook briefly.
3. Increase the heat to medium-high and add the chicken. Keep the mixture moving around the pan so that it doesnâ€™t burn and the chicken is evenly cooked. Stir-fry for 3-5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.
4. To serve, spoon the mixture onto the tortillas. Top with the salsa and roll into wraps. Serve any extra filling on the side. *Good with sour cream as an extra sauce
Share your favorite hearty recipe that can be made in under 30 minutes and you can win a copy of DKâ€™s Everyday Easy: 30-Minute Dinners. Comments must be posted by Wednesday, May 26th.
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