By Esther Boateng
Try this recipe when you fancy a speedy meal, but you don’t want greasy fast food with questionable ingredients. Use rotisserie chicken or chicken leftovers, shred into thin strips, and sauté with a few simple ingredients to create a creamy sauce. Add a side of rice or lightly steamed vegetables, and dinner is served.
Quick Fajita Chicken Strips
- 1 organic rotisserie chicken, shredded
- 1 small onion, thinly sliced
- 1 small red, green, or yellow pepper, thinly sliced
- 3 cloves of garlic, crushed
2 Tbsp. Dr. Cowan’s Garden Organ-based All-Purpose Seasoning
- 1 Tbsp. Dr. Cowan’s Garden Organic Low-Oxalate Greens Powder
- 1 tsp. Dr. Cowan’s Garden Pepper Salt
Dash of Dr. Cowan’s Garden olive oil
- Up to 1/4 cup water
- 1 Tbsp. tahini
- 1 Tbsp. Dijon mustard
- salt to taste (optional)
Cut rotisserie chicken into thin strips and set aside.
Peel and thinly slice onion.
Remove the stalk and seeds from the red pepper and cut into thin slices.
Peel and crush garlic cloves.
Add onions, peppers, garlic, All-Purpose Seasoning, Low-Oxalate Greens Powder and Pepper Salt to a frying pan with olive oil, and sauté for a few minutes until the vegetables are tender. Add water if the ingredients stick to the pan and continue to stir.
Add shredded chicken, tahini, and Dijon mustard, and stir.
Do a taste test and add additional salt or other seasoning if necessary.
When you’re satisfied with the taste, serve with rice, vegetables, or a salad.
Tips: If your tahini hasn’t seen the light of day in a long while it might be overly sticky, in which case add the tahini to a small bowl with a dash of water, stir until you get your desired consistency, and pour over the shredded chicken.