Lemon chilli chicken fajitas

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
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

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.

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