My Version of Jamie Oliver's Chicken Fajitas
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, crushed
  • 3 teaspoons Spice and Co Mexican spice mix (or more if you like it really spicy!)
  • 2 teaspoon dried oregano
  • 2 teaspoons cumin
  • juice of half a lime (approx 1 tablespoon)
  • 1 large red onion
  • 600 g skinless organic chicken thighs
  • pepper
  • 1 large red capsicum, sliced 1 cm thick
  • 1 medium eggplant, sliced
  • 1 medium zucchini, sliced on an angle
  • 1 head broccoli, cut into florets
  • pinch of salt
  • 1 bunch of fresh coriander, washed and chopped
  • 1 ripe avocado, sliced
  • 1 punnet cherry or grape tomatoes
  • 1 baby cos, chopped and washed
  • ½ cup tomato salsa
  • 4-8 large wholemeal tortillas
  • 50 g feta cheese, optional
  1. Put 1 tablespoon of oil into a bowl with the garlic, 1½ teaspoons of Mexican spice, 1 teaspoon dried oregano, ¾ teaspoon ground cumin, lime juice and black pepper.
  2. Halve and peel the onion, slice into 1cm-thick wedges.
  3. Slice the chicken lengthways 1cm thick and toss in the marinade along with about ¼ of the onion. Jamie suggests to leave in the fridge for at least 1 hour, or preferably overnight, I gave it about 15 mins!
  4. Slice all the veggies and place in a large bowl.
  5. Drizzle with olive oil and sprinkle with 1½ teaspoons of Mexican spice, 1 teaspoon dried oregano, ¾ teaspoon ground cumin, a pinch of salt and some black pepper.
  6. Heat a grill pan (or your bbq) and cook veggies until golden brown.
  7. Once all the veggies are done, cook the chicken.
  8. Meanwhile, place the coriander in bowl and arrange the avocado, tomatoes and lettuce on a plate.
  9. Place the cooked chicken, cooked veg, salad, coriander, salsa, tortillas and feta in the middle of the table and let everyone help themselves to create their own fajitas
  10. Eat, savour, enjoy...
  11. Ole!
Recipe by Healthy Home Cafe at