Chicken Fajitas

Spiced chicken strips and colorful peppers seared in a hot pan, then wrapped in warm tortillas with sour cream and cheddar. A high-protein dinner.

Ingredients

• 600 g chicken breast
• 200 g red bell pepper
• 150 g green pepper
• 200 g red onion
• 40 g (3 tbsp) sunflower oil
• 4 g (2 tsp) ground cumin
• 5 g (2 tsp) sweet paprika
• 3 g (1 tsp) garlic powder
• 30 g (2 tbsp) lemon juice
• 8 g (1½ tsp) salt
• 360 g (8) flour tortillas
• 80 g sour cream
• 60 g cheddar cheese, grated

Instructions

1. 1

   Cut the chicken breast into 1 cm strips. Mix with the cumin, paprika, garlic powder, lemon juice, half the salt and 1 tbsp of the sunflower oil, and marinate for 15 minutes.

2. 2

   Seed the red and green peppers and cut them into thin strips; slice the red onion into thick half-moons.

3. 3

   Heat a large cast-iron pan over high heat until very hot. Add half the remaining oil and sear the peppers and onion with the remaining salt for 5-6 minutes, until lightly charred at the edges. Transfer to a plate.

4. 4

   Add the rest of the oil to the same pan and spread the chicken in a single layer. Cook for 6-7 minutes, turning occasionally, until browned and cooked through. Return the vegetables to the pan and toss for 1 minute.

5. 5

   Warm the tortillas in a dry pan for 20-30 seconds per side.

6. 6

   Fill each tortilla with the chicken mixture, top with sour cream and grated cheddar and fold. Serve 2 tortillas per person.

Nutrition

Per serving