Lemon chilli chicken fajitas

Name: Lemon chilli chicken fajitas
Yield: Serves 4-6
Cuisine: Mexican recipes
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

Easy
October 2009

Easy
October 2009

Serves 4-6
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

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

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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

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

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.
Meanwhile, make the salsa. Mix everything together in a bowl, season and set aside.
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.
Serve the chargrilled chicken and vegetables in tortillas, along with the fresh tomato salsa.

Method

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.
Meanwhile, make the salsa. Mix everything together in a bowl, season and set aside.
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.
Serve the chargrilled chicken and vegetables in tortillas, along with the fresh tomato salsa.

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