Lemon chilli chicken fajitas

Lemon chilli chicken fajitas

A low-fat, low-cal moreish Mexican dish of chicken fajitas, with a lemony kick.

Lemon chilli chicken fajitas

  • Serves icon Serves 4-6
  • Time icon Hands on time 20 mins, 10 mins cooking time, plus marinating

A low-fat, low-cal moreish Mexican dish of chicken fajitas, with a lemony kick.

Nutrition: per serving

Calories
376kcals
Fat
9.8g (1.6g saturated)
Protein
30.5g
Carbohydrates
44.8g (8g sugars)
Salt
0.6g

BASED ON 6

Ingredients

  • 4 skinless free-range chicken breasts
  • Juice of 2 lemons
  • 1 fat garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked hot paprika
  • ½ tsp chilli flakes (optional)
  • 3 tbsp olive oil
  • 1 each red and yellow pepper, sliced
  • 1 red onion, sliced
  • Flour tortillas, warmed, to serve

For the fresh tomato salsa

  • 6 ripe vine-ripened tomatoes, chopped
  • ½ red onion, finely chopped
  • 1 tbsp extra-virgin olive oil
  • Juice of ½ lime
  • Small handful fresh coriander leaves, chopped
  • Small handful fresh mint leaves, chopped
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Method

  1. Thickly slice the chicken breasts and place in a bowl with the lemon juice, garlic, dried spices and 2 tbsp of the olive oil. Cover and leave to marinate in the fridge for at least 2 hours.
  2. Meanwhile, make the salsa. Mix everything together in a bowl, season and set aside.
  3. Preheat a large griddle pan over a high heat. Season the chicken, and toss the peppers and onion in the remaining oil. Griddle the chicken for 3 minutes, turning occasionally, then add the peppers and onion and cook for a further 5 minutes until the chicken is cooked through.
  4. Serve the chargrilled chicken and vegetables in tortillas, along with the fresh tomato salsa.

Nutrition

BASED ON 6

Calories
376kcals
Fat
9.8g (1.6g saturated)
Protein
30.5g
Carbohydrates
44.8g (8g sugars)
Salt
0.6g

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