LOW RES - Chicken Fajitas.jpg

Chicken fajitas you’ll love

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Nutrition know-how

Total serving kcal per serve Fat per serve
4 510 18g

 

Ingredients: Fajitas

4
plain tortillas
1
red, yellow and green capsicums
1
red onion
2
tablespoon lemon juice
400
g chicken breast
3
tablespoon olive oil
2
teaspoon Mexican spice mix

Ingredients: Guacamole

1
avocado
1
Juice of small lemon
1
shallot
112
teaspoon guacamole spice mix

Directions

  1. Quarter the avocado, remove the skin and stone. Place the flesh in a blender. Peel and quarter the shallot and add to the blender. Squeeze the lemon and add the juice, followed by the spices. Blend to a smooth purée.

  2. Cut the chicken into strips and place them in a soup bowl. Add the lemon juice, olive oil, salt and spices. Mix well.

  3. Preheat the oven to 180°C/Gas Mark 4.

  4. Cut the capsicum into thin strips, discarding the seeds. Peel and cut the onion into thin slices and stir-fry the vegetables in a frying pan on a high heat for 5 minutes.

  5. Heat a little oil in a high-sided frying pan and brown the chicken for 2–3 minutes on each side.

  6. Warm the tortillas in the oven for 2–3 minutes in aluminium foil. Place them on plates and spread with the guacamole. Add the vegetables and chicken and serve.


Level up: For a gourmet version, add Gruyère cheese, some coriander/chervil leaves or a spoonful of crème fraîche.

 


These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfill your daily nutritional needs. They are not designed to replace their advice.

LOW RES - Chicken Fajitas.jpg

Chicken fajitas you’ll love

Ingredients: Fajitas

4
plain tortillas
1
red, yellow and green capsicums
1
red onion
2
tablespoon lemon juice
400
g chicken breast
3
tablespoon olive oil
2
teaspoon Mexican spice mix

Ingredients: Guacamole

1
avocado
1
Juice of small lemon
1
shallot
112
teaspoon guacamole spice mix

Directions

  1. Quarter the avocado, remove the skin and stone. Place the flesh in a blender. Peel and quarter the shallot and add to the blender. Squeeze the lemon and add the juice, followed by the spices. Blend to a smooth purée.

  2. Cut the chicken into strips and place them in a soup bowl. Add the lemon juice, olive oil, salt and spices. Mix well.

  3. Preheat the oven to 180°C/Gas Mark 4.

  4. Cut the capsicum into thin strips, discarding the seeds. Peel and cut the onion into thin slices and stir-fry the vegetables in a frying pan on a high heat for 5 minutes.

  5. Heat a little oil in a high-sided frying pan and brown the chicken for 2–3 minutes on each side.

  6. Warm the tortillas in the oven for 2–3 minutes in aluminium foil. Place them on plates and spread with the guacamole. Add the vegetables and chicken and serve.


Level up: For a gourmet version, add Gruyère cheese, some coriander/chervil leaves or a spoonful of crème fraîche.

 


These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfill your daily nutritional needs. They are not designed to replace their advice.

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