Fajita Chicken

This is a really quick and tasty dish for those evenings where you just want something fast, simple and scrummy.

Fry chicken and bacon in coconut oil until cooked through and then smother with fajita seasoning. While the chicken is cooking, slice some onion and asparagus and fry in a little coconut oil. When the onion is just beginning to brown add a handful of button mushroom for the last few minutes of cooking and season. Use the last few minutes of cooking time to throw together a quick salad of iceberg lettuce, beef tomato, avocado, cucumber, red pepper and jalapeños and you’re ready to go. I like to serve it with a little houmous and some sour cream.

Asparagus, Avocado and Goat’s Cheese Salad

Asparagus, avocado and goats cheese salad (1024x758)Lettuce of your choice ( I used rocket and iceberg)

½ red onion finely chopped

5-6 baby plum tomatoes

½ ripe avocado

4 fine asparagus shoots ( chop into bitesize pieces)

Goats cheese

Salt and pepper (optional)

Serves 2

  • Layer the ingredients in your serving bowl.
  • I made a base layer of lettuce, sprinkled with finely chopped red onion, halved baby plum tomatoes and raw asparagus shoots. Topped with chopped avocado and goat’s cheese it is a great side salad or it would make a lovely, light lunch.
  • You could also sprinkle some toasted almond flakes or pine nuts on the top for some extra crunch.

This salad makes a tasty accompaniment to chicken or fish dishes.