Indian-spiced Chicken Fajitas
- 2 chicken breasts
- 1 tbsp vegetable oil
- 2 bell peppers
- 1 zucchini
- 1 onion
- 1 clove garlic minced
- 3 ½ tbsp lemon juice
- cilantro or parsley as garnish
- 1 cup plain yogurt
- ¼ cup cucumber shredded
- 4 naan
- 1 ½ tbsp Tandoori spice
- 2 tsp brown sugar
- 3 tsp cumin
- 3 tsp curry powder
- salt to taste1
- 1. Slice onions and caramelize on low heat. Caramelize the onions by adding watering to the onions when dry or the pan is brown to deglaze the pan.
- 2. Heat up grill pan. Meanwhile, mix the Tandoori spice, brown sugar, cumin, curry powder and salt to make a dry rub. Use the dry rub to fully coat the chicken breasts. Add a drizzle of oil to the grill, and cook the chicken ~ 3.5 minutes on each side, alternating twice (total of 14 minutes)
- 3. Meanwhile, slice bell peppers and zucchini - add to the grill pan after the 7 minute mark, and add lemon juice to all the ingredients in the pan
- 4. Mix the shredded cucumber with the yogurt (Strain the shredded cucumber before adding it to the yogurt if it's very watery)
- 5. Add minced garlic to the yogurt and mix
- 6. Chop cilantro or parsley
- 7. Chicken, veggies and onions should be ready by now. Remove from heat.
- 8. Layer and serve on warm naan. Top with cilantro or parsley and drizzle the yogurt sauce to finish it off.
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