Chicken Fajitas with Pumpkin

For the dip: Chip the herbs finely. Stil the sour cream and joghurt until smooth. Season with salt, pepper and the chopped herbs.

Wash the pumpkin and cut it into slices. Season them with fajita seasoning und half of the olive oil. Let them steep for a few minutes. Sear them shortly from all sites, then reduce the heat and finish cooking with lid.

Season the chicken fillets with salt and pepper and cut them into slices. Sear them. Peel the avocados and free the avocado from the core. Cut them into slices. Wash the tomatos and cut them in half. Wash the salad.

Heat the fajitas in another pan. Spread sour cream dip. Add salat, pumkin and chicken. Serve the furled fajitas with tomatoes and avocado.