Lime Chicken Fajitas
500g fresh chicken breast, diced
Juice of 2 limes
4 cloves garlic, chopped finely
1 tbsp olive oil
1 red pepper. sliced
1 green pepper. sliced
1 yellow pepper. sliced
1 medium onion. sliced
½ tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
Pre-soaked wooden skewers
Preheat the oven to 150˚C, or alternatively, prepare the barbecue for cooking.
Put the chicken in a bowl. Combine the lime juice and about half of the garlic. Pour the mixture over the chicken, coating thoroughly.
Cover the dish and allow it to marinate in the refrigerator for half an hour. Don’t leave the chicken marinating for too long, or the lime juice will break down too much of the tissue.
Remove from fridge and thread several chicken pieces onto each skewer. Place the chicken on the barbecue or in the oven and turn regularly until cooked through (around 20 minutes).
Heat the oil in a large skillet over a medium heat. Add the peppers, onion and remaining garlic to the skillet.
Cook for about five minutes or until tender, stirring regularly. Sprinkle with cumin, salt and pepper.
Serve the fajita mix topped with the chicken, with a side salad.