Chicken and Vegetable Fajitas with Guacamole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 26.11 g | (27 %) | ||
| Fat | 26.46 g | (23 %) | ||
| Carbohydrates | 62.33 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.82 g | (36 %) |
| Vitamin A | 759.5 mg | (94,938 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 3.49 mg | (29 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 14.89 mg | (124 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 129.86 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.22 μg | (14 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 170.52 mg | (179 %) | ||
| Potassium | 947.87 mg | (24 %) | ||
| Calcium | 273.24 mg | (27 %) | ||
| Magnesium | 59.87 mg | (20 %) | ||
| Iron | 8.51 mg | (57 %) | ||
| Iodine | 3.3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.99 g | |||
| Cholesterol | 36.55 mg |
Ingredients
- 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
Preparation steps
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.
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.
Blanch the tomatoes, peel, remove seeds and cut into cubes. Add to peppers and saute a few more minutes.
Warm tortillas in a preheated oven (250°C) (approximately 480°F) for a few minutes.
Cut chicken breasts into strips.
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.
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 .
