Chicken fajitas with peppers and onions

Chicken fajitas with peppers and onions
  Serves 4
  Medium
Prep: 10 minutes
Cooks in: 20 minutes
Total: 30 minutes
  From: Nutrition Magician
Chef: Nutrition Magician
Energy: 595 kcal, 30%
Fat: 18.3g, 26%
Saturates: 7.7g, 39%
Sugars: 11g, 12%
Salt: 1.5g, 25%
Protein: 56.5g, 113%
Carbohydrate: 47.1g, 18%
Fibre: 9.5g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

Tip: Keep the seasoning mild for children, then add hot sauce at the table for adults. For a budget-friendly variation, replace some of the chicken with black beans.

Ingredients

  • Main Ingredients
  • 700 g:Chicken Breast (Skinless & Boneless), sliced into strips
  • 1 Whole:Fresh Green Pepper (Bell), sliced into strips
  • 1 Whole:Fresh Yellow Pepper (Bell), sliced into strips
  • 1 Whole:Fresh Red Pepper (Bell), sliced into strips
  • 1 Large:Fresh Brown Onions
  • 8 Small:Wholewheat Tortilla Wrap
  • 2 Tsp:Smoked Paprika Powder
  • 1 Tsp:Cumin Powder
  • 1 Tbsp:Olive Oil
  • Optional
  • 2 Handful:Fresh Iceberg Lettuce, shredded
  • 80 g:Cheddar Cheese, grated
  • 2 Whole:Fresh Lime, cut into wedges
  • Seasoning
  • 0.5 Tsp:Ground Black Pepper, to taste

Method

  1. Slice the chicken, peppers and onion into thin strips.

  2. Mix the paprika, cumin and black pepper in a small bowl.

  3. Heat the olive oil in a large frying pan. Add the chicken and cook, stirring, until the outside is no longer pink.

  4. Add the peppers, onion and spice mixture. Cook for 8–10 minutes, stirring regularly, until the vegetables soften and the chicken is thoroughly cooked.

  5. Warm the tortillas according to the packet instructions.

  6. Serve the chicken mixture with the tortillas, salsa, yoghurt and any extra salad toppings.