Sunflower Chicken Fajitas
Ideal For
Lunch
Food Type
Non-VegIngredients
How To Cook
- 1 lb boneless skinless chicken breast
- 4 colored bell peppers
- 1 red onion
- 4 tbsp refined sunflower oil
- 2 tbsp fajita seasoning
- ¼ cup water
- Cut the chicken pieces into half inch strips
- Mix ¼ cup water, 2 tbsp Doctors’ Choice Refined Sunflower Oil, and fajita mix. Add the chicken and toss the coat. Refrigerate the mixture for 15 mins
- Cut the onions and bell peppers into ½ inch strips
- Pour 2 tbsp refined sunflower oil, peppers, onion, and meat with marinade. Place it in a large skillet
- Cook the same over medium to high heat for 8-10 mins, or until the ingredients turn tender. Keep stirring frequently
- Enjoy with warm tortillas or rice
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