Chicken Fajitas with a Mayonnaise Marinade
Chicken fajitas are a fun way to turn a meal into a mix-and-match adventure. Keep things macro friendly with juicy, well-marinated chicken breasts and a tangy ranch yogurt sauce.
Servings: 2
Ingredients
For the chicken
- 400 g boneless skinless chicken breasts
- 1 tsp mayonnaise
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp mixed dried herbs
- Salt and chili powder to taste
For the vegetables
- 1 bell pepper
- 0.5 onion
For the guacamole
- 1 ripe avocado
- Lime juice and salt to taste
For the tomato salsa
- 0.5 cup cherry tomatoes
- 1 shallot
- Lime juice, salt and black pepper to taste
For the yogurt sauce
- 2 tbsp plain Greek yogurt
- 2 tsp lime juice
- 2 tsp powdered ranch
Instructions
- Butterfly chicken breasts, one day before cooking. Add a dash of mayo and spice mix, and rub the chicken to coat.
- Cut and deseed the avocado. Scoop out the flesh and mash with lime juice and salt.
- Wash and cut tomatoes. Mix with diced shallot, lime juice, salt and pepper.
- Mix together ingredients for ranch yogurt sauce.
- Refrigerate the above ingredients overnight.
- On the day of cooking, sear chicken breasts in a pan with a bit of oil and reserve.
- Wash and cut up fajita vegetables. Stir fry vegetables in the same pan until desired doneness, salting lightly.
- Warm up flatbread in a low oven for several minutes. Leave it in the switched-off oven until ready to serve.
- Once vegetables are done, cut chicken into small pieces. Set the table, assemble and serve.