Healthy Chicken Fajitas Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Steps:

• Preheat the oven to 450 degrees F.
• Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
• Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
• Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
• Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

Steps:

• marinate the chicken with lime juice, and season with cumin, garlic powder, chile powder, cayenne pepper, and peppercorn.
• season veggies with peppercorn and toss with olive oil.
• heat grill to medium heat.
• cook chicken until done.
• cut chicken into thin strips.
• cook veggies in a skillet over medium heat, covered for 16 minutes or until soft.
• cook rice according to box directions.
• puree black beans and broth.
• mix chicken, veggies, and rice together.
• heat tortillas and put on cheese, chicken mixture and a scoop of beans.