Chicken Fajitas
Ditch the shop-bought fajita packs and make your own- not only will you save money in the long run but you will also benefit from the lower salt content too! These fajitas a really quick to make and suitable for baby led weaning too meaning the whole family can enjoy- see notes for more information for weaning. This also works nicely with my paprika rice recipe if you fancy a burrito or fajita bowl.
Serves: 4
Prep: 10 Mins
Cooking Time: 15 Mins:
Ready In: 25 Mins
- 2-3 Chicken Breasts
- 300g Mushrooms
- 2 Peppers (I like red and yellow)
- 1tbsp Smoked Paprika
- 1tsp Ground Cumin
- 1tsp Ground Coriander
- Cut the chicken into cubes or strips and slice the peppers and mushrooms
- In a large frying pan, heat 1tbsp olive oil and pan fry the chicken to seal. Tip in the mushrooms, peppers, mushrooms and all the spices.
- Cook until the chicken is cooked through and the vegetables are soft, stirring frequently.
- Serve with tortilla wraps, and as a suggestion, homemade guacamole, salsa and sour cream (though any filling of choice will work).
Method
- Cut the chicken into cubes or strips and slice the peppers and mushrooms
- In a large frying pan, heat 1tbsp olive oil and pan fry the chicken to seal. Tip in the mushrooms, peppers, mushrooms and all the spices.
- Cook until the chicken is cooked through and the vegetables are soft, stirring frequently.
- Serve with tortilla wraps, and as a suggestion, homemade guacamole, salsa and sour cream (though any filling of choice will work).
Ingredients
- 2-3 Chicken Breasts
- 300g Mushrooms
- 2 Peppers (I like red and yellow)
- 1tbsp Smoked Paprika
- 1tsp Ground Cumin
- 1tsp Ground Coriander
Additional Information
For weaning infants, please prepare the food age appropriately- you may prefer to shred the chicken or cut it into finger sized strips or serve chopped into small pieces once the pincer-grip has developed. Similarly, ensure the peppers and mushrooms are soft before serving.
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