Chicken Fajita
Votes: 1
Time: 1 hour 10 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Serving size: 1 of 6
Calories 347, total fat 8 G., saturated fats 1 G., proteins 31 G., carbohydrates 37 G., fiber 5 G., cholesterol 66 mg, sodium 157 mg, sugar - G.
Serving size: 1 of 6
Calories 347, total fat 8 G., saturated fats 1 G., proteins 31 G., carbohydrates 37 G., fiber 5 G., cholesterol 66 mg, sodium 157 mg, sugar - G.
Chicken, bell peppers, and onions are pre-marinated in a flavorful purée of cilantro, honey, lime juice, jalapeño, and green onions, then grilled for a delicious, fat-free meal. The filling is then piled on corn tortillas with a spicy yogurt sauce, avocado sauce, and chopped cilantro, creating healthy, refreshing fajitas.
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 cup tightly packed cilantro leaves, plus extra for serving
- 1/4 cup lime juice, from about 2 limes
- 1/4 cup lightly salted chicken broth
- 3 green onions, cut into 2cm pieces.
- 2 cloves of garlic
- 1 jalapeño (remove seeds if desired)
- 1 tbsp. honey
- 700 g of skinless and boneless chicken breasts
- 1 red onion, sliced into 1cm thick circles.
- 2 orange and/or yellow bell peppers, quartered (seeds removed)
- 1 ripe avocado, peeled and halved
- 1.5 tsp olive oil
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1/4 cup nonfat Greek yogurt
- 12 corn tortillas
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Cooking the dish according to the recipe:
- Place cilantro, lime juice, broth, green onions, garlic, jalapeño, honey, and salt in a blender and blend until smooth. Set aside 2 tablespoons; do not rinse the blender.
- Place the chicken breasts in a medium bowl and the peppers and onions in another bowl. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Stir thoroughly to coat the chicken and vegetables, and let sit at room temperature for 30 minutes.
- Add the avocado, 0.5 cups of water, and the reserved 2 tablespoons of cilantro puree to a blender. Blend until smooth and season with salt. Set aside.
- Heat olive oil in a small skillet over medium heat. Add cumin and coriander and continue to cook until fragrant, 30 seconds to 1 minute. Mix the yogurt with the spices and set aside to allow the flavors to meld. Stir before serving.
- Preheat the grill to medium-high direct heat. Brush the grill grates with olive oil. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160°F (71°C), 5-8 minutes for the vegetables and 12-15 minutes for the chicken. Let the chicken rest for 5 minutes. Place the tortillas on the grill to heat through, about 30 seconds.
Assemble the fajitas:
Thinly slice the onion and pepper, then slice the chicken. Place some pepper, onion, chicken, and cilantro on a tortilla and drizzle with spiced yogurt and avocado sauce.
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