Chicken Fajita Skillet
Dinner · International · Ready in 20 min · Serves 2
Strips of chicken, peppers and onion in a smoky fajita spice, done in one pan with warm tortillas. Twenty minutes, table to table.
Per serving
- Calories
- 520
- Protein
- 40 g
- Carbs
- 46 g
- Fat
- 17 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron23%
- Vitamin D1%
- B1215%
- Zinc20%
- Magnesium24%
- Omega-311%
- Calcium9%
- Potassium24%
- Vitamin C172%
- Riboflavin28%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Chicken breast, sliced
- 2 whole Bell peppers (mixed)
- 1 whole Onion, sliced
- 2 tsp Smoked paprika
- 1.5 tsp Ground cumin
- 1 tsp Garlic powder
- 2 whole Whole wheat tortilla (large)
- 1 tbsp Olive oil
- 1 tbsp Lime juice
- 0.5 tsp Salt
Method
- 1
Toss 350g sliced chicken with 2 tsp smoked paprika, 1.5 tsp cumin, 1 tsp garlic powder and the salt.
- 2
Heat 1 tbsp olive oil in a wide pan over high heat. Cook the chicken, the 2 peppers in strips and the sliced onion for 10-12 minutes, tossing every few minutes, until the chicken is cooked through and the vegetables are charred at the edges.
- 3
Squeeze over 1 tbsp lime juice. Warm the 2 tortillas in a dry pan for 30 seconds each and serve the skillet between them.
