Serves 4 | 30 Minutes
- 4 teaspoons EV olive oil
- 600g chicken thighs – sliced
- 4 cloves garlic – crushed
- 2 teaspoons dried oregano
- 3 teaspoons cumin
- 1 lime – juiced
- 1 red onion – sliced
- 1 yellow capsicum – sliced
- 1 red capsicum – sliced
- 4 cups baby spinach
- 8 corn tortillas (or flour tortillas)
- Salt & pepper
- ½ avocado – mashed
- ¼ cup coriander – chopped
Marinate the chicken slices in a dish with half the olive oil, the oregano, cumin, garlic and lime juice mixed together.
Meanwhile prepare the sliced red onion and capsicums. Chop the coriander and mash the avocado.
Heat the remainder of the olive oil in a large frypan over medium heat. Add in the onion and cook for couple of minutes. Add chicken slices and stir fry for 3 to 4 minutes.
Next add the capsicum and cook the mixture for a further 4 – 5 minutes until the vegies are nice and soft. Check the chicken slices are cooked through, and then stir through the spinach.
Serve the mixture on warmed tortillas. Season with salt & pepper, and top with the avocado and coriander.
*Tip – increase portion size for males. You could replace avocado with a small amount of cheddar cheese or sour cream if you prefer!