Monday, 9 February 2015

Hairy Dieters fast chicken fajitas

I didn't get a chance to try these fajitas as I made them for the children before going out for dinner. I'll be trying them again soon for my own enjoyment, as they looked and smelt lovely. This is another recipe from the 'Hairy Dieters, Eat for Life', cook book. 

Serves 4
443 calories per portion
3 boneless chicken breasts, about 150g each
Freshly squeezed juice of ½ a lime
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp dried oregano
½ tsp hot chilli powder
2 little gem lettuces, trimmed and finely shredded
3 tbsp half fat creme fraiche
8 tbsp ready made fresh tomato salsa dip (optional)
1 tbsp sunflower oil
1 yellow pepper, deseeded and sliced
1 red pepper deseeded and sliced
1 medium red onion, cut into 12 wedges
3 tbsp cold water
8 small flour tortillas
lime wedges, for squeezing (optional)
flaked sea salt
freshly ground black pepper

Trim off any visible fat from the chicken breasts, then cut them into thin strips and
put these in a bowl. Pour over the lime juice and sprinkle with the cumin, coriander, oregano and chilli powder. Season with salt and black pepper and toss well.

Put the shredded lettuce, creme fraiche and salsa in seperate bowls.

Heat the oil in a large non stick frying pan over a medium high heat. Stir-fry the marinated chicken for 3 minute over a medium high heat until lightly browned, stirring to scrape any spices off the bottom of the pan. Tip the chicken on to a plate.

Put the pan back on the heat and add the peppers and onion. Stir fry for a few seconds then add the 3 tablespoons of cold water and steam fry for 3 minutes more until the veg are beginning to soften and lightly brown.

Put the chicken back in the pan and cook with the vegetables for 1-2 minutes more until cooked through - check that no pinkness remains. While the chicken and vegetables are frying, heat the tortillas according to the packet instructions.

Serve with the tortillas topped with shredded lettuce, sizzling chicken and vegetables from the pan, tomato salsa and half fat creme fraiche. Season with an extra squeeze of lime if you like. 

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