Nutritional Info

Nutrition Facts

Serving Size 1 (337g)

Calories 1165
Calories from Fat 691 (59%)
Amount Per Serving %DIV
Total Fat 76.8g 118%
Saturated Fat 12.5g 63%
Monounsaturated Fat 53.1g
Polyunsaturated Fat 11.2g
Trans Fat 0.0g
Cholesterol 55.7mg 19%
Sodium 162.3mg 7%
Potassium 1259.2mg 27%
Total Carbohydrate 68.9g 23%
Dietary Fiber 3g 12%
Sugars 0.4g
Protein 43.1g 86%

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Recipe Description
Classic fajitas are fun to eat with friends and make a good choice for an informal supper.
Prep time
7 hr 15 min
Cook time
15 min
Ready In
7 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1   lime zest
14 Ounce(oz)  olive oil
1 Clove(clv)  finely chopped
2   dried oreganogood pinch of dried red chilli flakes
5   coriander seeds, crushed
6   chicken breast fillets
3   spanish onions, thickly sliced
2   large red, yellow or orange (bellpeppers, seeded and cut into strips
30 Tablespoon (Metric)(tbsp)  chopped freshcoriander (cilantro) salt and ground black pepper
4   tomatoes, peeled, seededand chopped
1   small red onion, finely chopped
2 Tablespoon (Metric)(tbsp)  green chillies, seeded and choppedfinely grated rind of '12 lime
12   chopped freshcoriander (cilantro)pinch of caster (superfine) sugar
1 Tablespoon(T)  ground roastedcumin seeds
8 2/5 Cup(c)  limes juiced

Preparation

Mix the lime rind and juice, ! 5 tbsp of the oil, the garlic, oregano, chilli flakes and coriander seeds in an ovenproof dish and season. Slash the chicken skin several times and turn in the mixture, then cover and set aside to marinate for several hours

To make the salsa, combine the tomatoes, garlic, onion, chillies, lime rind and chopped coriander. Season to taste with salt, pepper, caster sugar and cumin seeds. Set aside for about 30 minutes, then taste and adjust the seasoning, adding more cumin and sugar, if necessary.

Preheat the grill (broiler). Thread the onion slices on to a skewer or placethem on a grill rack. Brush with 15mll 1 tbsp of the remaining oil and season. Grill (broil) until softened and slightly charred in places. Preheat the oven to200°.


Cover the dish containing the chicken and marinade and cook in the oven for 20 minutes. Remove from the oven, then grill (broil) for about 8-10 minutes, or until browned and cooked right through.

Meanwhile, heat the remaining oil in a large frying pan and cook the peppers for about 10 minutes, or until softened and browned in places. Add the grilled onions and cook for 2-3 minutes.


Add the chicken cooking juices and cook over a high heat, stirring frequently, until the liquid evaporates. Stir in the chopped coriander.


Heat the tortillas following the instructions on the packet. Using a sharp knife, cut the grilled chicken into strips and transfer to a serving dish. Place the onion and pepper mixture and the salsa in separate dishes.


Serve the dishes of chicken, onions and peppers and salsa with the tortillas, guacamole, sour cream, lettuce and coriander for people to help themselves. Serve with lime wedges

Additional notes

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