Here’s a creative way to use pre-cooked rotisserie chicken for a quick and flavourful weeknight meal.
For best results, prepare the coriander and lime sauce the night before so the flavours have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you even more time on those busy nights where you want to get dinner on the table as quickly as possible.
Cooking time: 15 minutes
Serves 4-6
Ingredients:
Homemade Fajita Seasoning:
- 3 Tbsp chili powder
- 1½ tsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp sea salt
Coriander and Lime Sauce:
- 1 cup plain, full-fat Greek yogurt
- 1 Tbsp homemade fajita seasoning
- 1 clove garlic, peeled and finely minced
- 2 Tbsp fresh coriander, finely chopped
- 2 Tbsp fresh lime juice
- Salt and pepper, to taste
Fajitas:
- 2 Tbsp extra virgin olive oil
- Selection of capsicums, sliced thinly
- ½ small red onion, sliced thinly
- 1 Tbsp balsamic vinegar
- Salt and pepper, to taste
- 2 Tbsp extra virgin olive oil
- Selection of capsicums, sliced thinly
- ½ small red onion, sliced thinly
- 1 Tbsp balsamic vinegar
- Salt and pepper, to taste
- 3 cups rotisserie chicken, shredded
- 2-3 Tbsp homemade fajita seasoning
- ¼ cup chicken stock, preferably organic
- ¼ cup fresh coriander, roughly chopped
- 3 green onions, green parts only, sliced
- 2 Tbsp fresh lime juice
- 1 head Romaine lettuce, washed and separated into individual leaves
Method:
Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
Prepare the coriander and lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
Heat the olive oil in a large skillet over medium-high heat. Add the capscium, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are tender.
Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
Remove skillet from heat and stir in the coriander, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of coriander and lime sauce. Enjoy!