Chicken Fajitas with Grilled Corn

We place the sliced chicken breasts in a bowl and add 1 tablespoon of olive oil.

We add 1 tablespoon of red pepper paste (deb’s filfilah) and 1 tablespoon of fajita seasoning to the chicken.

We add salt and pepper to taste and 1 tablespoon of honey, then mix well until all the chicken slices are evenly coated.

We leave the marinated chicken aside for 10 minutes to absorb the flavors.

We prepare the corn marinade in a small bowl by adding 1 tablespoon of olive oil and 1 tablespoon of honey.

We add 1 teaspoon of paprika, 1 teaspoon of oregano, and 1 teaspoon of dried or powdered garlic, then mix well.

We place the corn in a bowl and pour the marinade over it, stirring until all kernels are well coated.

We place the corn in the Air fryer at 180°C for 15 minutes until golden and roasted.

In a hot pan, we add a little oil and sauté the chopped green bell pepper.

We add the chopped red bell pepper and stir with the green pepper until softened.

We add the marinated chicken to the pan and sauté it with the peppers until the ingredients are well browned.

We cover the pan and let it cook on low heat until the chicken is fully done, then serve the fajitas with tortilla bread, sour cream, nachos, and the grilled corn.