Chicken fajita platter recipe | Sunrise

With sizzling chicken, soft tortillas and a never-ending variety of toppings, Mexican fajitas are a family favourite that will appeal to all different tastes.

In the video above, Sunrise nutritionist Sarah Di Lorenzo and three special guests, Sarah’s daughters – Charlotte, Coco and Chloe – show us how easy it is to make for the family.

See below for the recipe.

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Chicken fajita platter

Serves 4

• 4 chicken thigh fillets
• 1 lime, juiced
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, crushed
• 1 teaspoon ground chilli
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 tablespoons chopped fresh coriander
• 2 capsicums, cut into strips

For the platter

• 2 cups chopped lettuce
• 200 grams corn kernels
• 200 grams black beans, washed
• 1/2 red onion, chopped
• 1 avocado, sliced

Dressing

• 2 tablespoons olive oil
• 1 lime, juiced
• 1 tablespoon chopped fresh coriander
• 1 clove garlic, crushed
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• pinch of salt
• chilli flakes (optional)

Method

1. In a bowl, add the chicken, oil, lime juice, garlic, chilli, cumin, salt, and coriander. Marinate for 1/2 hour.
2. Heat a frying pan and add 1 teaspoon olive oil. Sear the chicken until cooked through then set aside. Add the capsicum to the pan and cook, seasoning with salt and pepper.
3. To make the dressing, add the ingredients to a sealable jar and shake well.
4. Assemble the platter with all the ingredients except the avocado. Slice the chicken and arrange on the platter. Top with avocado slices then drizzle the dressing over.
5. Serve with 2 cups cooked rice of your choice. Hungry kids can also have tortillas on their plates.

For this recipe, and other amazing food ideas – check out Sarah Di Lorenzo’s new book ‘The Ten-Ten Simple Recipe Book’.