Mediterranean Chicken Fajitas

Mediterranean Fajitas is a merge of two cuisines, the format is all Tex-Mex although the flavours are purely Mediterranean with lots of thyme, garlic, olive oil, etc. Let me explain the toppings first, this version of guacamole is made similar to the original one except, i’ve used flat leaf parsley instead of cilantro. Mediterranean means olive oil, garlic, thyme and parsley to me so the salsa fresca is packed with those 4 ingredients. Made with a touch of olive oil, spring onion, garlic and thyme.

The filling is a typical chicken fillets, bell pepper and onion. I’ve saute the chicken with a wok in some olive oil (do not use the extra-virgin olive oil, use the virgin, refined or light olive oil for sauté, it is way more resistant to the heat, goes up to 240°C ) with garlic and thyme. This dish is a healthy, flavorful and fairly easy one to make and a sure “hit” for the kids. You could add some cheese (feta, cheddar,etc) to it, salad, etc. just add whatever fillings you’d like on the table and let people choose their own fillings.

In most cases, fajitas are spicy, or BBQ flavored, well in this case it’s Mediterranean flavored, so it is a softer, yet highly aromatic version of fajitas and healthier. Without saying, the BBQ, is quite heavy calorie wise, so here the olive oil is a plus… sure it is a fat, but it’s an healthy fat, protecting your heart and so much more and if used in moderation, it’s the secret to a long healthy life.

So let’s get those fajitas going!

Mediterranean Chicken Fajitas

Makes 6 portions

Ingredients

• few large tortilla breads (flour or corn)
• 2 chicken breast cut into fillets
• 1 bell pepper cut into slices
• 1 onion cut into slices
• few fresh thyme leaves (4-5 branches)
• 2 garlic cloves finely minced
• 2 tbsp virgin olive oil
• salt and pepper

The salsa fresca

• 1 big tomato cut into small dices
• 1 green onion finely chopped
• fresh thyme
• 1 tsp of extra-virgin olive oil
• 1/2 garlic clove in paste
• salt and pepper

The guacamole

• 1 avocado mashed
• 1/4 of a lemon juice
• flat leaf parsley finely chopped
• salt and pepper

Directions

1. Start with the salsa fresca; cut the tomato and onion and mix with the rest of the ingredient, let marinate while doing the rest
2. Make the “fake” guacamole by mashing the avocado lightly, then mixing with the rest of the ingredients
3. Bring a wok or sauté pan to high heat, when hot, add the olive oil
4. Season with salt and pepper the chicken fillets
5. Add the chicken fillets and let them brown on one side
6. Then turn them, add the onion, pepper, garlic and thyme without moving at first so the chicken can cook through and the vegetables slowly loses its water, for about 1 whole minute
7. Then with a spatula, mix it all up and cook until the veggies are al dente or to your taste (2-3 more minutes)
8. Serve on a flour tortilla bread

Serve with the toppings. Enjoy this new version of fajitas!