Mexican Chicken and Capsicum Recipe

written by Meg Thompson

Meg Mexican chicken Credit: Meg Thompson

A lovely, versatile recipe that is mild enough for kids but interesting enough for the biggies. Use it as a taco or tortilla filling, in a wrap for lunch, or paired with your favourite cooked grain and a side of guacamole and yoghurt.

Serves: 4

Ingredients

Method

  • 2 chicken breasts, sliced into 1–1½cm pieces

  • Marinade
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp sea salt
  • Juice ½ lime
  • 2 tbsp olive oil

  • 1 small onion, sliced
  • ½ tbsp coconut oil
  • 1 clove garlic, chopped
  • 1 small red capsicum, sliced
  • 1 small green or yellow capsicum, sliced
  1. Place chicken slices in bowl. Cover with marinade and stir to coat well. Place in fridge to marinate while you prepare capsicum. (You can prepare chicken earlier and leave it marinating in fridge for up to a day).
  2. Add onion to frypan over medium heat with oil.
  3. Sauté until soft, then add garlic and cook for 1 min.
  4. Add capsicum and cook for a couple of mins, then add in chicken.
  5. Cook for a few mins, then turn each piece over to ensure you have browned both sides and chicken is cooked to your liking — this should only take a few mins.
  6. Serve with rice, guacamole and yoghurt alongside Mexican bean mix or as filling for tacos or tortillas.


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Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.