Chicken

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  • Treat Night

Smoky Chicken and Mushroom Fajitas

Chipotle-marinated chicken is cooked with red peppers and served with tortillas and lemony cream for a smoky, spicy and sour spin on taco night. Mix the sour cream through the chicken mixture to tone down the spiciness.

"Mild"

"45 Minutes"

Recipe

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01

Marinate Chicken

Place chipotle chilli in adobo in a bowl. Crush garlic and zest lemons and add to bowl. Chop each chicken fillet into 4 pieces and add to bowl. Squeeze over the juice of 1 lemon, add 20ml (1 tablespoon) vegetable oil and stir to coat. Set aside for 10 minutes to marinate.

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02

Prepare Veggies

Thinly slice mushrooms and onion.

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03

Cook Chicken

Heat a chargrill pan or frypan over medium-high heat. Add chicken and cook for 4–5 minutes each side or until caramelised and cooked through. Remove chicken from pan and set aside.

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04

Cook Veggies

Heat remaining vegetable oil in frypan. Add onion and capsicum and cook, tossing pan, for 5 minutes or until onion is softened slightly. Add mushroom and cook, stirring frequently, for 10 minutes or until vegetables are caramelised and softened. Return chicken to pan, reduce heat to low and keep warm.

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05

Make Lemony Cream

Squeeze juice from remaining lemon into a bowl. Add sour cream, 1/2 teaspoon salt and mix to combine. Finely slice coriander and mix most of it through cream mixture, reserving some to serve.

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06

Plate Up

Heat tortillas in a clean, dry frypan for 1 minute and keep warm in a clean tea towel. Serve chicken with tortillas, cheese, lemony sour cream and reserved coriander.

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Smoky Chicken and Mushroom Fajitas

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami