Chicken and/or Roasted Chickpea Fajitas
Serves 4
Ingredients
This recipe was added to your favourites! Find it under Recipes > My favourite recipes
Marinade
- 1 garlic clove, chopped
- 5 ml (1 tsp.) smoked paprika
- 5 ml (1 tsp) ground cumin
- 60 ml (¼ cup) olive oil
Fajitas
- 2 chicken breasts, sliced into strips
- 1 396-ml can chickpeas, rinsed and drained
- 8 tortillas
Cilantro Lime Sauce
- 125 ml (½ cup) sour cream
- Zest and juice of 1 lime
- 80 ml (⅓ cup) fresh cilantro
Toppings
- 1 avocado, peeled, pitted, sliced into quarters
- Shredded lettuce
- Sliced peppers
- Quartered cherry tomatoes
- Fresh mint
- Cucumber sticks
- Sliced jalapeño
- Etc.
Preparation
- Preheat oven to 180°C (350°F).
- Preheat BBQ and oil grill.
- Combine all ingredients for the marinade in a bowl. In another bowl, toss half the marinade with chickpeas. In a third bowl, mix other half of marinade with chicken strips. Let it marinate for 15 minutes to 1 hour in the refrigerator.
- Drain chickpeas, place on a sheet pan and bake on the middle rack for 12 to 15 minutes or until golden.
- Grill chicken strips on BBQ for 2 to 3 minutes per side.
- In a bowl, use a stick blender to puree all sauce ingredients until smooth.
- Top tortillas with chicken strips and/or chickpeas, avocado wedges, toppings of your choice and drizzle with cilantro lime sauce.
