Jamie's 15 minute (takes me around 25) Sizzling Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Salsa1 dried smoked chilli2 Spring Onions (scallions)1 ripe large tomato1/2 bunch fresh coriander (cilantro)1/2 fresh red chilli2 limes2 tsp balsamic vinegar1 tbsp low salt soy sauceFor the Fajitas2 different coloured peppers1 red onion300g skinless chicken breast1 heaped tsp smoked paprika (plus extra to serve)1 tbsp olive oil (although I prefer to use canola)For the Rice and beans400g tin of 3 bean salad in water (drained)1/2 tsp cumin seeds1/2 fresh red chilli250g pack cooked brown rice (or you could precook some or use leftovers, but 250g cooked weight)1 lemonTo Serve4 wholemeal flour tortillas4 tbsp low fat natural yoghurt20g feta cheese
Get all your ingredients out before you even think about starting. That is key to the 15 minute meal system. get your utensils, pans etc ready too.
* Kettle boiled, * Blender ready, * griddle pan onto heat, * medium frying pan onto heat, * Large saucepan onto heat
1. Tear the dried chilli into the blender and just cover with boiling water. Trim and add the spring onions with the tomato, coriander stalks, 1/2 fresh red chilli, juice of 1 lime, balsamic vinegar ans soy sauce. Pop the lid on and leave to sit while you get on with the rest.
2. Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan. Peel, quarter and add the red onio, season with salt and pepper and let it char nicely all over.
3. Meanwhile on a large sheet of greaseproof paper, toss the chicken with salt, pepper and paprika. Fold over the paper, then bash and flatten the chicken to 1.5 cm thick, with a rolling pin.
4. Put the chicken into the frying pan with 1 tbsp of oil, turning after 3 or 4 minutes, until golden and cooked through.
5. Drain and rinse the beans, then put into the large pan with 1 tbsp oil and the cumin seeds and the other 1/2 fresh red chilli. Toss regularly for a couple of minutes until the beans are crispy skinned.
6. Whizz the contents of the blender until smooth, then pour into a little serving bowl. Stir the rice and the juice of 1 lemon into the beans to warm the rice through.
7. Transfer the charred veg to a serving board or platter, then merely warm the tortillas on the griddle pan.
8. Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges. Dollop yoghurt over the veg, then sprinkle everything with the crumbled feta and the coriander leaves.
Serving Size: Makes 4 decent portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
* Kettle boiled, * Blender ready, * griddle pan onto heat, * medium frying pan onto heat, * Large saucepan onto heat
1. Tear the dried chilli into the blender and just cover with boiling water. Trim and add the spring onions with the tomato, coriander stalks, 1/2 fresh red chilli, juice of 1 lime, balsamic vinegar ans soy sauce. Pop the lid on and leave to sit while you get on with the rest.
2. Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan. Peel, quarter and add the red onio, season with salt and pepper and let it char nicely all over.
3. Meanwhile on a large sheet of greaseproof paper, toss the chicken with salt, pepper and paprika. Fold over the paper, then bash and flatten the chicken to 1.5 cm thick, with a rolling pin.
4. Put the chicken into the frying pan with 1 tbsp of oil, turning after 3 or 4 minutes, until golden and cooked through.
5. Drain and rinse the beans, then put into the large pan with 1 tbsp oil and the cumin seeds and the other 1/2 fresh red chilli. Toss regularly for a couple of minutes until the beans are crispy skinned.
6. Whizz the contents of the blender until smooth, then pour into a little serving bowl. Stir the rice and the juice of 1 lemon into the beans to warm the rice through.
7. Transfer the charred veg to a serving board or platter, then merely warm the tortillas on the griddle pan.
8. Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges. Dollop yoghurt over the veg, then sprinkle everything with the crumbled feta and the coriander leaves.
Serving Size: Makes 4 decent portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 546.4
- Total Fat: 11.5 g
- Cholesterol: 53.3 mg
- Sodium: 531.2 mg
- Total Carbs: 74.5 g
- Dietary Fiber: 14.8 g
- Protein: 37.6 g
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