4 portions

480 gr chicken breast
½ tsp cumin
1 tsp paprika
juice of ½ lemon
½ tsp sea salt
pepper to taste
½ onion in julienne
2 tbsp olive oil divided
½ green bell pepper in strips
½ red bell pepper in strips
½ yellow bell pepper in strips
2 tbsp chopped cilantro
4 small/medium whole wheat tortillas 
1 mashed avocado
2 tbsp sour cream

Cut the chicken into small strips. Place the chicken in a bowl and add the cumin, paprika, lemon juice, salt and pepper. Let it marinate for about 10 minutes.

In a large skillet, heat 1 tablespoon of olive oil and sauté the chicken until golden, about 8 to 10 minutes. Take out and reserve.

Add the remaining tablespoon of olive oil to the same pan and cook the onion and bell peppers until soft, about 8 minutes. Bring back the chicken to the pan, add the cilantro and stir to combine.

Arrange the fajitas with the mixture of chicken, avocado and sour cream on hot tortillas.

Per serving (1 fajita)
Cal: 431.1 P: 42.2 F: 20 Cb: 19.7