Fajita with sweet and spicy chicken, corn and mushrooms
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 471, total fat 26 G., saturated fats 6 G., proteins 31 G., carbohydrates 32 G., fiber 3 G., cholesterol 103 mg, sodium 711 mg, sugar 18 G.
Calories 471, total fat 26 G., saturated fats 6 G., proteins 31 G., carbohydrates 32 G., fiber 3 G., cholesterol 103 mg, sodium 711 mg, sugar 18 G.
Give these chicken, shiitake, and corn fajitas a sweet and savory flavor by adding jalapeño and honey to the chicken breast marinade. The tender breasts only need half an hour to infuse all the flavors of the marinade. Grill them and slice them into thin strips. Serve the fajitas with traditional toppings: chopped herbs, cheese, guacamole, salsa, and sour cream.
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:
Sweet and spicy marinade
- 1/3 cup vegetable oil, plus extra for greasing the grill grate
- 1/4 cup torn fresh cilantro
- 1/4 cup honey
- 3 tablespoons freshly squeezed lime juice
- 1 teaspoon fresh thyme leaves
- 6 crushed garlic cloves
- 2 jalapeños (remove seeds to reduce heat)
- 700 g of skinless and boneless chicken breasts
Corn and mushrooms
- 1 tbsp. vegetable oil
- 200 g shiitake mushrooms, stems removed, caps cut into strips
- 2 tablespoons butter
- 0.5 tsp ground cumin
- 4 fresh ears of corn, kernels removed
- 1 poblano pepper, seeded and finely chopped
- 3 green onions, chopped
- Juice of 1 lime
- For servingWarm tortillas, chopped fresh cilantro, crumbled cotija cheese, pickled jalapeño rings, guacamole, pico de gallo, and sour cream
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Recipes with similar ingredients: chicken breasts, tortilla, poblano pepper, shiitake mushrooms, cumin, corn, lime juice, honey, cilantro, thyme
Cooking the dish according to the recipe:
- Sweet and spicy marinade:
In a food processor, combine the oil, cilantro, honey, lime juice, thyme, garlic, jalapeño, 1 teaspoon each of salt and black pepper, and puree until smooth. Transfer the mixture to a non-reactive container, add the chicken, and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking. - Corn and mushrooms:
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and softened, about 5 minutes. Add the butter, cumin, corn kernels, poblano, and 1/4 teaspoon salt and cook until the corn is browned, about 3 minutes. Add the green onions and lime juice, and season with salt to taste. Set aside. - Preheat an outdoor grill to medium-high heat.
- Brush the grill grate with oil. Grill the chicken until golden brown and cooked through, 5-6 minutes per side. Transfer the chicken breasts to a cutting board and slice thinly across the grain. Serve with warm tortillas and toppings.
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