Simple, health and delicious meal 😁
0.454 kg chicken breasts, boneless skinless
1 small bunch coriander
4 cloves garlic
2 red capsicium
1 medium red onion
2 yellow capsicium
virgin coconut oil
Wash and dry all fresh produce
Remove seeds and slice capsicium in long strips and out in a bowl
Cut onion in half and slice into thin half circle pieces and place in bowl with capsicium.
Mince garlic and place half in the bowl with the capsicium and the other half into another bowl for guacamole.
Half avocados remove pit and scoop out avocados into bowl with garlic.
Shave leaves off coriander discarding the stem. Add half the coriander to the guacamole mix and set the other half aside for garnish.
Heat large pan over medium heat.
While pan is heating, slice the chicken breast in half horizontally then slice into strips. Season with salt and pepper.
Put oil in pan then place chicken in cooking 2-3 minutes a side until no longer pink.
Add lime, salt and pepper to avocado and mash with a fork.
Remove chicken once cooked and place on plate.
Put my oil into pan and put capsicium mix into bowl for about 5 minutes until crispy and tender.
Once tender, add chicken and any juice back into pan.
Season with chilli powder, cumin, salt and pepper. Cook for a further 2 minutes.
To serve, fill lettuce leaves with fajita mix and garnish with guacamole, coriander and lime wedges.
Eat and enjoy.