Chicken fajita with avocado and cheese
Chicken thigh provides plenty of protein and a juicier texture, while avocado and cheese make the dish more filling through fats and potassium. Lettuce, tomato, and sweet pepper add freshness and volume without a flour base or extra starch. The result is a vivid fajita-style hot dish without tortillas or sugary sauces.
Cut boneless skinless chicken thigh (650 g) into strips. Slice onion (120 g) and bell pepper (120 g) thinly, cut tomato (150 g) into pieces, dice avocado (300 g), and separate romaine lettuce (275 g) into serving leaves. Mix paprika (5 g), cumin (4 g), oregano (2 g), chili (1 g), table salt (3 g), and black pepper (1 g).
Melt butter (75 g) in a large skillet, quickly fry the chicken (650 g), then add onion, bell pepper, and the prepared spice mix. Cook until the chicken is done and the vegetables are softer but still hold their shape.
Arrange romaine lettuce (275 g) on plates, top with the hot chicken and vegetables, avocado (300 g), tomato (150 g), hard cheese (150 g), and cilantro (20 g). Serve right away while the chicken is hot and the fresh vegetables stay crisp.
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