Ingredients

• 3-4 chicken breast fillets sliced
• 2 tablespoons chopped/ dried parsley
• 2 teaspoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon hot sauce (optional)
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Juice of half a lime

For the capsicums

• 2 teaspoons extra virgin olive oil
• 1 red capsicum, thinly sliced
• 1 capsicum, thinly sliced
• 1/2 of a yellow onion, thinly sliced
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt

Method – Step by step

1. In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
2. Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
3. Preheat a 12 inch cast iron wok or large fry pan over high heat with 2 teaspoons of the oil.
4. When the pan is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
5. Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
6. Remove the peppers and onions from the pan onto a plate and set aside.
7. Add another 2 teaspoons of oil to the hot pan.
8. Add in the chicken fajita mixture and saute until the chicken is cooked through and no longer pink.
9. Add the peppers and onions back into the pan along with the juice of half a lime.
10. Simmer.
11. Serve the fajitas in lettuce cups.

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