Chipotle Chicken Fajitas

Some of you might know that I’ve recently been working on a healthier lifestyle, making sure that I fuel my body with the right nutrients for Strongman, while also getting a bit leaner.

Because of this, I have been making very basic meals just to make sure that I’m getting the right calories, etc. That doesn’t mean I’ve been not enjoying myself, I’ve still been eating normally, just with less sugar.

Now I’ve gotten into a groove, and I’ve got some ideas flowing for some great meals. It also means that I am going to find some healthier desserts, but don’t worry – I promise to still bring delicious meals and treats to you. Just, be patient with me while I work on a few things.

Chipotle Chicken Fajitas

2 chicken breasts, roughly chopped
1 tbsp chipotle paste
50 grams Greek yoghurt
1 onion, peeled and thinly sliced
1 green pepper, de-seeded and julienned
1 red pepper, de-seeded and julienned
olive oil
1 tbsp sour cream (optional)
tortillas, to serve (optional)

  1. In a small bowl combine the chipotle paste and Greek yoghurt.
  2. In a tupperware, or glass container, add the chopped chicken. Pour over the yoghurt mixture, and ensure the chicken is completely coated. Place in the fridge and allow to marinate for 4 hours.
  3. When ready to cook, heat a large frying pan over medium heat. Add a tablespoon of olive oil. When the oil is hot, add the onions and cook for 3 – 4 minutes, until they start to get soft. Add the chicken to the pan, along with all of the yoghurt marinade. Cook for 5- 6 minutes, then add the peppers. Cook until the peppers are soft and the chicken is cooked through, approximately 7 – 8 more minutes.
  4. Garnish with sour cream (if using), and serve hot. Add to tortillas, or eat by itself.

Serves two people, or fills four tortillas.

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