Chicken Fajitas
Sizzling strips of chicken, bell pepper and onion to fill into tortillas yourself – Tex-Mex fun at the table.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 15 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Chicken breast500 g
- Bell pepper2 piece
- Onion1 piece
- Wheat tortilla8 piece
- Lime1 piece
- Cumin1 tsp
- Paprika1 tsp
- Vegetable oil2 tbsp
Preparation
- 1
Cut the chicken, bell peppers and onion into strips. (8 min)
- 2
Season the chicken with cumin and paprika and fry it in the oil for 5 min.
- 3
Add the bell peppers and onion and fry everything for 5 min until crisp. Drizzle it with lime juice.
- 4
Warm the tortillas and serve the fajita pan for everyone to fill their own.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Bell pepper and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 4 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?With around 125 g of meat or fish per serving, this dish is above the average meat meal in Western Europe (approx. 60 g).
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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