Freezing: Chicken Fajita
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 10
Calories 268, total fat 11 G., saturated fats 1 G., proteins 17 G., carbohydrates 26 G., fiber 3 G., cholesterol 41 mg, sodium 401 mg, sugar 3 G.
Serving size: 1 of 10
Calories 268, total fat 11 G., saturated fats 1 G., proteins 17 G., carbohydrates 26 G., fiber 3 G., cholesterol 41 mg, sodium 401 mg, sugar 3 G.
This Mexican-style stir-fry is perfect for both weekend and weekday dinners. To avoid spending time chopping vegetables and standing over the stove after work midweek, prepare the fajitas ahead of time: chop the vegetables, microwave them until semi-cooked, mix them with raw chicken pieces, and freeze them in a freezer bag for a quick pan-fry. Serve the fajitas with wheat tortillas and traditional toppings: salsa, guacamole, sour cream, and lime for drizzling.
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:
- 1/4 cup vegetable oil
- 2 tbsp. chili powder
- 2 tsp ground cumin
- 2 cloves garlic, finely chopped
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 600 g skinless and boneless chicken breasts, cut into 1 cm pieces.
- 12 small wheat tortillas, warmed
- Guacamole, salsa, sour cream and lime wedges, for serving
We recommend
Recipes with similar ingredients: chili seasoning, cumin, garlic, sweet pepper, red onion, chicken breasts, tortilla, guacamole sauce, salsa sauce, sour cream, lime
Cooking the dish according to the recipe:
- In a large microwave-safe bowl, combine the vegetable oil, chili powder, cumin, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the garlic, bell pepper, and onion and toss to coat. Cover with plastic wrap and microwave. Microwave until the vegetables are crisp-tender, about 2 minutes. Remove the wrap and let the vegetables cool completely.
- Place the marinated vegetables in a large zip-lock bag and add the chicken. Press out most of the air and seal the bag, then gently toss to coat the chicken with the marinade. Freeze until ready to cook. Defrost in the refrigerator at least 24 hours before cooking.
- Place the chicken, vegetables, and marinade in a large skillet and heat over high heat. Cook, stirring frequently, until the chicken is cooked through, about 12 minutes. Season with salt and pepper to taste.
- Divide the chicken and vegetables evenly among four plates. Serve with tortillas, guacamole, salsa, sour cream, and lime wedges.
Note
Microwave the tortillas until they're pliable and won't crack under the weight of the taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe bag (keep the bag open to allow air to escape). Microwave the tortillas for 1 minute.
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