Try this Chicken Fajitas, Grilled Peppers, Salsa, Rice & Beans recipe, or contribute your own.
Suggest a better descriptionTear the dried chilli into the liquidizer and just cover with boiling water to rehydrate.
Trim and add the spring onions with the tomato, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit.
Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan.
Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over.
Start to cook your rice as per packet instructions.
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli. Toss regularly for a couple of minutes until the beans are crispy-skinned
Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl.
Stir the rice and the juice of 1 lemon into the beans to warm through.
Transfer the charred veg to a serving dish/plate, then merely warm the tortillas on the griddle pan.
Slice the chicken and serve with the charred veg, rice and beans and tortillas.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 417 | ||
Calories from Fat: 33 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 58mg | 18 % | |
Sodium 201.2mg | 7 % | |
Potassium 955.1mg | 25 % | |
Total Carbohydrate 69.1g | 20 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 61.5g | ||
Protein 30.8g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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