Chicken Fajitas with Tomato and Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 20.96 g | (21 %) | ||
| Fat | 37.02 g | (32 %) | ||
| Carbohydrates | 38.5 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.52 g | (28 %) |
| Vitamin A | 129.32 mg | (16,165 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 2.23 mg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 12.81 mg | (107 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 121.78 μg | (41 %) | ||
| Pantothenic acid | 1.69 mg | (28 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 66.67 mg | (70 %) | ||
| Potassium | 864.49 mg | (22 %) | ||
| Calcium | 141.82 mg | (14 %) | ||
| Magnesium | 54.34 mg | (18 %) | ||
| Iron | 3.02 mg | (20 %) | ||
| Iodine | 4.63 μg | (2 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 5.75 g | |||
| Cholesterol | 36.55 mg |
Ingredients
- Ingredients
- ½ Iceberg lettuce
- 1 red onion
- ½ chili pepper
- 2 Limes
- 2 Tomatoes
- 1 red Bell pepper
- 2 Avocados
- ½ handful cilantro
- 6 Tbsps olive oil
- salt
- peppers
- ¼ tsp Chili powder
- 1 generous pinch ground cilantro
- 1 generous pinch ground Cumin
- 2 Chicken breasts (each about 140 g)
- 4 Whole-wheat tortillas
Preparation steps
For the filling: Rinse the lettuce, spin dry and cut into strips. Peel the onion and chop finely. Cut the chile pepper in half lengthwise, remove the seeds and white ribs, and cut into cubes. Squeeze the lime into a bowl. Rinse the tomatoes, core and chop. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into cubes. Cut the avocado in half lengthwise, remove pit and cut into cubes. Add the avocado to the bowl of lime juice and toss to combine. Rinse the cilantro, shake dry and finely chop.
In a bowl, stir the onions with the chile pepper, tomatoes, bell peppers and avocado. Add the cilantro and 4 tablespoons of oil, and season with salt and pepper to taste.
For the chicken: In a bowl, whisk the remaining oil with the chili powder, coriander and cumin. Season with salt and pepper to taste.
Preheat the barbecue. Rinse the chicken breasts and pat dry. Halve the chicken lengthise and thread onto skewers. Brush with the oil mixture and cook on the grill while turning, about 8 minutes.
For serving: Place the tortillas on a plate and spread the lettuce on top. Add the tomato mixture and top each with a chicken skewer.
Serve with lime halves if desired.
