EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
This quick fajita recipe is a feast of flavours and colours – get stuck in!
Total Time 25 minutes
Yield 2
Number Of Ingredients 20
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, FatContent 31.8 g fat, SaturatedFatContent 10.7 g saturated fat, ProteinContent 49.5 g protein, CarbohydrateContent 60.7 g carbohydrate, SugarContent 22.7 g sugar, SodiumContent 2.4 g salt, FiberContent 8.1 g fibre
STEAK FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving., Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes. , Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.
Nutrition Facts : Calories 329 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 498mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
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