Chicken Fajitas (Student Cookbook)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 876.7
- Total Fat: 25.8 g
- Cholesterol: 126.3 mg
- Sodium: 245.4 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.7 g
- Protein: 46.3 g
View full nutritional breakdown of Chicken Fajitas (Student Cookbook) calories by ingredient
Introduction
Cook everything up and let everyone help themselves, makes good party food.Needs 4 hours to marinade the meat, but you can be doing other things during that time. Cook everything up and let everyone help themselves, makes good party food.
Needs 4 hours to marinade the meat, but you can be doing other things during that time.
Number of Servings: 4
Ingredients
-
3 boneless, skinless chicken breasts, cut into WIDE strips.
oil spray
2 large onions, sliced
1 red pepper and
1 green pepper, both cored, de-seeded and sliced
8 wheat tortillas (or deli wraps) warmed
250g low fat guacamole
250ml low fat soured cream
1 tbsp coriander leaves (cilantro)
Marinade:
Juice of 4 limes
3 tbsp olive oil
1 tsp dried oregano
1 tbsp coriander leaves (cilantro)
Directions
1. Make the marinade: mix the lime juice with the olive oil, oregano and coriander leaves in a large bowl. Add the chicken strips and stir well. Cover and put in the fridge for 4 hours. This can also be done in a well sealed freezer bag.
2. Heat the oven to 200 C (400 F)
3. Put the chicken strips and marinade into a roasting pan, Cover with foil and bake in the oven for 30 minutes, then take off the foil and bake for another 15 minutes.
4. When cooked, slice the wide strips of chicken breast, into very thin strips.
5. Meanwhile, heat the olive oil and fry the onions and peppers until soft.
6. Toss some of the onions and peppers onto each warm tortilla, then top with chicken. Add a dollop of guacamole and sour cream, sprinkle with coriander and roll up.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
2. Heat the oven to 200 C (400 F)
3. Put the chicken strips and marinade into a roasting pan, Cover with foil and bake in the oven for 30 minutes, then take off the foil and bake for another 15 minutes.
4. When cooked, slice the wide strips of chicken breast, into very thin strips.
5. Meanwhile, heat the olive oil and fry the onions and peppers until soft.
6. Toss some of the onions and peppers onto each warm tortilla, then top with chicken. Add a dollop of guacamole and sour cream, sprinkle with coriander and roll up.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.