Chicken Fajitas, guacamole and pico de gallo by Carolina Abiassaf

CHICKEN FAJITAS

INGREDIENTS (serves 1)
For the chicken marinade

• 2 Chicken breast (boneless & skinless) cut into stripes
• 2 Tbsp. lemon juice
• ½ Tsp. Garlic powder
• ½ Tsp. Cumin powder
• ½ Tsp. Onion powder
• ½ Tsp. Ground coriander
• ½ Tsp. Thyme powder
• 1 Tsp. Ginger powder
• ½ Tsp. Ground black pepper
• ½ Tsp. Cayenne pepper
• Pinch of sugar
• Salt

For the fajitas

• 2 Red bell peppers cut into Julienne (stripes)
• 2 green bell pepper cut into Julienne
• 1 large onion cut into Julienne
• 1 large carrot cut into Julienne (Only for the vegetarian version)

METHOD

• Mix all the spices and season the chicken with them. Marinate 1 hour.
• Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking.
• Add a drizzle of olive oil to lightly coat the bottom of the pan.
• Sear the chicken stripes until golden, charred and cooked right through (about 8 minutes, depending on the thickness of your stripes).
• Transfer chicken to a warm plate, loosely tent with foil and let rest.
• Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
• Serve with warmed tortillas, guacamole, pico de gallo and grated cheese.

GUACAMOLE 

INGREDIENTS (serves 1)

• 2 avocados, peeled and pitted
• 1 cup chopped tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 2 tablespoons lemon juice
• 1 jalapeno pepper, seeded and minced (optional)
• Salt and ground black pepper to taste

METHOD

• Mash avocados in a bowl until creamy.
• Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

CHEF’S TIP ON HOW TO KEEP GUACAMOLE FROM TURNING BROWN
By storing guacamole with the avocado pit

The technique: The avocado pit sits in the guacamole and protects the green guac from browning, though it’s not entirely clear how. For added protective measures, you can cover the bowl with plastic wrap.

PICO DE GALLO

INGREDIENTS (serves 1)

• 1 lb. tomatoes (3-4 medium), diced
• 1/2 medium onion (1 cup chopped)
• 1 jalapeno pepper seeded and finely minced (optional)
• 1/2 cup cilantro chopped
• 2 Tbsp. lime juice from 1 lime
• 1/2 tsp. salt or to taste
• 1/8 tsp. black pepper

METHOD

• In a medium bowl, put the diced tomatoes, onion, jalapeno pepper and chopped cilantro.
• Stir in 2 Tbsp. of lime juice and lightly season with 1/2 tsp. of salt and 1/8 tsp. of black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.