Low Carb Fajita’s!
By Adam Doran
2 Medium Chicken Breasts
6 cherry tomatoes
1 clove of Garlic
A squeeze of lime
1 iceburg lettuce
Olive oil (refined)
2 teaspoons of dried chilli powder
( add or takeaway the amount of chilli powder for spiciness , this is about medium)
1 teaspoon of cumin
¼ of cayenne pepper
1 teaspoon of paprika
Start by chopping your tomatoes into ¼ , then half an avocado into squares, add to a bowl and squeeze a little lime in to the mix and leave aside.
Add all spices to a small bowl and mix.
Chop your onions, garlic, peppers and chicken.
Heat the pan with a little olive olive in it, then add onions and peppers and fry till soft, then add your chicken. When chicken is nearly cooked coat the chicken and peppers in your spice mixture, add a drop of water, fry till soft tender and and cooked.
Now this bit is the only slightly tricky part (well it was for me anyway) ,take a full iceberg lettuce and cut a full leaf from the butt of the lettuce then carefully place on plate.
Finally add the cooked mixture and lime salsa to the cases
wrap them up and enjoy! 🙂