Beverley Glock’s Fajitas with Bellaverde® Broccoli
Over a year ago
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Ingredients
- 1 tbsp sunflower oil
- 4 chicken breasts
- 200g Bellaverde broccoli
- 2 small red onions
- 1 red pepper
- 1 Orange Pepper
- 1 yellow pepper
- 2 Large Flat Mushrooms
- 1 clove garlic. crushed
- 1tsp Ground Chilli Powder
- 2 limes
- 1tsp ground paprika
- to serve guacamole
- to serve Grated Cheddar Cheese
- to serve soured cream
Accompaniment
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Method
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1
Bring a large pan of salted water to the boil add the bellaverde® broccoli and cook uncovered for 3 mins. Drain well.
Thinly slice the chicken and finely slice the onions, peppers and mushrooms.
Heat the oil in the frying pan or wok, when hot, add the sliced chicken and stir fry over a medium heat for 3-4 minutes until just coloured.
Add the onions and peppers and stir-fry for 3-4 minutes until the chicken is just cooked and the vegetables are starting to soften, add the mushrooms and stir fry for 2 minutes.
Add the garlic and spices and cook for 30 seconds more. Squeeze 1 of the limes into the frying pan/wok and season with a little salt and pepper and stir-fry for 1 minute. Remove from heat and serve with warmed tortilla wraps.
To make up a fajita place a spoonful each of guacamole and soured cream in the middle of each wrap followed by a large spoonful of chicken mixture (there should be enough of this for 2 fajitas each), lay a spear of Bellaverde® broccoli down the centre, sprinkle over some grated cheese, squeeze lime juice over the top, roll up and eat warm.
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