Chicken Fajita
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 372, total fat 13 G., saturated fats 3 G., proteins 32 G., carbohydrates 33 G., fiber 4 G., cholesterol 75 mg, sodium 779 mg, sugar - G.
Serving size: 1 of 4
Calories 372, total fat 13 G., saturated fats 3 G., proteins 32 G., carbohydrates 33 G., fiber 4 G., cholesterol 75 mg, sodium 779 mg, sugar - G.
Chicken fajita is one of the most colorful yet simple Mexican dishes. Its basic ingredients are bell peppers, onions, spices, and strips of meat (in this case, chicken breast, which cooks in minutes). Sauté all the filling ingredients in a skillet and serve hot on warmed corn tortillas with fresh pico de gallo salsa and crumbled cotija cheese. Drizzle with lime juice and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tsp chili powder
- 3/4 tsp ground cumin
- 450 g of skinless and boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 sweet peppers of any color, thinly sliced
- 1 red onion, thinly sliced
- 2 cloves garlic, finely chopped
- 0.5 tsp grated lime zest + wedges for serving
- 8 corn tortillas
- 0.5 cups ready pico de gallo or fresh salsa
- 1/3 cup crumbled cotija cheese (about 45 g)
We recommend
Recipes with similar ingredients: chili seasoning, cumin, chicken breasts, sweet pepper, red onion, garlic, lime zest, lime, tortilla, pico de gallo sauce, Cotija cheese
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Combine chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and black pepper. Rub the chicken breasts with the spice mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook, turning, until golden brown, 4-5 minutes. Transfer to a baking sheet (do not wash the pan) and bake until cooked through, 8-10 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes.
- Meanwhile, in the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the bell pepper, onion, garlic, and the remaining 1/4 teaspoon cumin and cook, stirring, until lightly browned, 8 minutes. Add the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in foil and warm in the oven for 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo, and cheese. Serve with lime wedges.
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