Chicken Fajita Flatbread

Ingredients

• 500 g chicken breast (Boneless and skinless, cut into thin strips)
• 2 tbsp olive oil (For cooking)
• 2 tbsp fajita seasoning (Use a packaged blend or a mixture of chili powder, cumin, paprika, garlic powder, oregano, salt, and black pepper)
• 3 bell peppers (Thinly sliced; preferably a mixture of colors)
• 1 yellow onion (Thinly sliced)
• 2 cloves garlic (Finely minced)
• 4 flatbreads (Large, soft flatbreads or naan)
• 150 g shredded mozzarella or cheddar cheese (For topping)
• 1 tbsp lime juice (Optional, for finishing)
• 2 tbsp fresh cilantro (Chopped, for garnish)
• 120 g sour cream (Optional, for serving)

Steps

1. 1

   Prepare the chicken, peppers, onion, and garlic before heating the pan. Slice the chicken and vegetables into thin, similarly sized pieces so they cook evenly.

2. 2

   Place the chicken in a bowl and toss it thoroughly with the fajita seasoning until every piece is coated. Set it aside while the pan heats.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 5–7 minutes, turning occasionally, until browned and cooked through. The thickest piece should reach 165°F/74°C.

4. 4

   Transfer the cooked chicken to a plate. Leave any seasoned oil and browned bits in the skillet.

5. 5

   Add the sliced bell peppers and onion to the hot skillet. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred at the edges.

6. 6

   Add the minced garlic to the vegetables. Cook for about 30 seconds, stirring constantly, just until fragrant; do not let the garlic burn.

7. 7

   Return the cooked chicken to the skillet and toss it with the vegetables. Cook for 1–2 minutes more so the flavors combine, then remove the skillet from the heat.

8. 8

   Preheat the oven to 425°F/220°C. Arrange the flatbreads on a baking sheet. Divide the chicken-and-vegetable mixture among them, spreading it evenly while leaving a small border around each flatbread.

9. 9

   Sprinkle the shredded cheese evenly over the chicken fajita topping.

10. 10

    Bake the flatbreads for approximately 5–8 minutes, until the cheese is fully melted and the edges of the flatbread are crisp and golden.

11. 11

    Finish with lime juice and chopped cilantro, if using. Slice the flatbreads and serve immediately with sour cream on the side.

Notes

The supplied post promotes the dish and directs viewers to request the recipe or use the link in the creator's bio, but it does not include ingredient quantities or preparation instructions. The ingredients, amounts, and method above are therefore a best-effort reconstruction from the dish title and description, not a verified transcription of Kookmutsjes' recipe.

Nutrition per serving

• main
• flatbread
• chicken
• fajita
• Mexican-inspired
• baked
• quick meal
• family-friendly