Chicken and Vegetable Fajitas with Guacamole

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Chicken and Vegetable Fajitas with Guacamole
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
565
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie565 cal.(27 %)
Protein26.11 g(27 %)
Fat26.46 g(23 %)
Carbohydrates62.33 g(42 %)
Sugar added0 g(0 %)
Roughage10.82 g(36 %)
Vitamin A759.5 mg(94,938 %)
Vitamin D0.04 μg(0 %)
Vitamin E3.49 mg(29 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.36 mg(33 %)
Niacin14.89 mg(124 %)
Vitamin B₆0.86 mg(61 %)
Folate129.86 μg(43 %)
Pantothenic acid1.7 mg(28 %)
Biotin6.22 μg(14 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C170.52 mg(179 %)
Potassium947.87 mg(24 %)
Calcium273.24 mg(27 %)
Magnesium59.87 mg(20 %)
Iron8.51 mg(57 %)
Iodine3.3 μg(2 %)
Zinc1.3 mg(16 %)
Saturated fatty acids4.99 g
Cholesterol36.55 mg

Ingredients

for
4
For the fajitas
8 Whole-wheat tortillas
2 Chicken breasts
2 green Bell pepper
2 Red Bell pepper
2 Tbsps vegetable oil
2 Tomatoes
salt
freshly ground peppers
8 small Lettuce
For the guacamole
1 small onion
1 fresh green chili pepper
2 ripe Avocados
1 Lime
½ bunch fresh cilantro
salt
freshly ground peppers
How healthy are the main ingredients?
Chicken breastTomatosaltonionAvocadoLime

Preparation steps

1.

For the fajitas: Rinse chicken breasts, pat dry, season with pepper and saute in 1 tablespoon of hot oil in a pan on each side for about 5 minutes. Set aside and keep warm.

2.

Rinse peppers, cut in half, remove seeds and ribs and cut into strips, then saute in the remaining oil for a few minutes and season with salt and pepper.

3.

Blanch the tomatoes, peel, remove seeds and cut into cubes. Add to peppers and saute a few more minutes.

4.

Warm tortillas in a preheated oven (250°C) (approximately 480°F) for a few minutes.

5.

Cut chicken breasts into strips.

6.

Top tortillas with lettuce leaves and distribute meat strips and vegetables over them and roll into bags. Tie with the green parts of spring onions. Serve with guacamole.

7.

For the guacamole: Peel the onion and finely chop. Rinse the chile pepper, slit lengthwise, remove seeds and finely chop. Cut avocados in half lengthwise, remove the pit and remove the flesh from the skin. Cut the lime in half and squeeze the juice. Rinse cilantro, shake dry and finely chop. Place avocados with the juice and cilantro in a blender and puree. Stir avocado puree with the onion and the chile pepper. Season with salt and pepper .

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