RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2797
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| Recipe Name: |
Chicken & Bell Pepper Fajitas with Guacamole |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2016-04-01
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Medium bell pepper, yellow seeded and sliced
0.5 Medium onion, red sliced into semi-circles
1 to taste salt and pepper
0.5 Pound chicken breast, boneless, skinless
1.5 Tablespoons oil, olive
4 Small tortilla, flour, 6 inch
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Directions:
Add peppers and onions to a bowl. Add half of garlic.
Halve avocado and remove pit. Scoop flesh into a bowl; add remaining garlic. Add 1/2 of the minced cilantro.
Heat skillet over medium-high heat.
Add lime juice, salt and pepper to avocado. Mash with a fork until smooth. Set aside.
Slice chicken in half horizontally to form thin fillets, then slice fillets crosswise into strips. Season with salt and pepper.
Coat bottom of skillet with 1/2 tablespoon of oil. Add chicken strips and cook until no longer pink, 2 to 3 minutes per side. Transfer to a plate.
Return skillet to stove and add 1 tablespoon oil. Add peppers, onions and garlic. Stirring frequently, cook until peppers are tender-crisp, 4 to 5 minutes.
Warm tortillas in another skillet, oven or microwave. Add chicken and any juices to skillet. Add chili powder, cumin, salt and pepper to taste. Stir to combine and cook for 1 to 2 minutes.
To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro and lime wedges. |
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| Nutrition per Serving: |
| Calories: |
477 |
Total Carbs: |
34.9 |
Net Carbs: |
26.8 |
| Cholesterol: |
64.0 |
Fat: |
22.5 |
Protein: |
35.58 |
| Fiber: |
8.10 |
Sodium: |
90.95 |
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