Lebanese Oven-Baked Chicken Fajita with Avocado-Garlic Cream

Ingredients

• 1 kg Chicken breast (cut into strips)
• 3 Bell peppers (red, yellow, and green; cut into strips)
• 2 Onions (cut into strips)
• 250 g Mushrooms (sliced)
• 1 EL Olive oil
• 1 EL Vinegar
• 3 Garlic (2–4 cloves, pressed)
• 0.5 Lemon juice (juice of half a lemon)
• 1 TL Ground cumin (heaped)
• 1 TL Thyme
• 1 TL Oregano
• 1 TL Sweet paprika
• 0.75 TL Ground coriander
• 0.75 TL Pepper
• 0.5 TL Cardamom
• 0.5 TL Curry powder
• 1.5 TL Salt
• Chili (to taste)
• 100 g Corn
• 150 g Grated light mozzarella (for topping)
• 1 Avocado (ripe)
• 250 g Plain skyr (according to the transcript, about half a container is also possible)
• 2 Garlic (for the cream; the transcript used 4 cloves optionally)
• 0.5 Lemon juice (juice of half a lemon)
• 0.5 TL Salt (for the cream)
• 2.5 EL Water (2–3 tbsp as needed)
• 1 TL Mayonnaise (optional)
• Lebanese flatbread or whole-wheat wraps (for serving; quantity not specified)

Steps

1. 1

   Preheat the oven to 200 °C convection. Place the chicken breast, bell peppers, onions, and mushrooms on a baking sheet.

2. 2

   Drizzle the olive oil, vinegar, pressed garlic, and lemon juice over the ingredients.

3. 3

   Add the cumin, thyme, oregano, paprika, coriander, pepper, cardamom, curry powder, salt, and chili to taste. Mix everything thoroughly directly on the baking sheet until the chicken and vegetables are evenly seasoned and coated with oil.

4. 4

   Place the baking sheet in the preheated oven and bake the fajita mixture for about 20 minutes.

5. 5

   Sprinkle the corn evenly over the baked chicken and vegetable mixture.

6. 6

   Spread the grated light mozzarella over the top and bake for another 3–5 minutes, until the cheese has melted and the chicken is fully cooked.

7. 7

   To make the avocado-garlic cream, place the avocado, skyr, garlic, lemon juice, and salt in a blender. Add 2–3 tbsp water as needed; add the mayonnaise optionally.

8. 8

   Blend the ingredients until creamy. If possible, let the cream rest in the refrigerator for at least 20–30 minutes.

9. 9

   Spread the avocado cream over the flatbread or whole-wheat wraps and add the fajita filling.

10. 10

    Fold the bread or wrap closed. If desired, briefly toast it in a pan or contact grill; this step is optional.

Notes

The source does not specify the exact number of wraps or flatbreads. The chicken must be fully cooked. The cream can be prepared with more garlic according to taste; the transcript used 4 cloves instead of the specified 2.

Nutrition per serving

• Main course
• high protein
• oven-baked dish
• Lebanese
• Middle Eastern
• wraps
• quick
• meal prep