CHICKEN FAJITAS | WEIGHT WATCHERS
INGREDIENTS US CustomaryMetric 1x2x3x
- 2 chicken breasts thinly sliced
- 1 red onion thinly sliced
- 1 yellow sweet pepper de-seeded & thinly sliced
- 1 red sweet pepper de-seeded & thinly sliced
For the marinade
- 1.5 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 garlic clove minced
- 4 drops chili sauce optional
- 5 sprays Frylight / Pam
INSTRUCTIONS
- Mix the smoked paprika, ground coriander, ground cumin, minced garlic and chili sauce (if using) in a bowl and add the thinly sliced chicken.
- Toss the chicken strips in the spice mix until they are thoroughly covered in the spices. Set aside.
- Finely slice the peppers and onion.Heat a large frying pan over a high heat with 10 sprays of a calorie controlled cooking spray oil (such as Pam or Frylight).
- Add the chicken strips and cook for 1 – 2 minutes until they start to colour. Add the onions and peppers and keep stirring over a high heat for 5 – 7 minutes until all the ingredients are brown.
- You want the fajita to have a bit of a charred look but you don’t want it to burn. If it starts sticking to the bottom of the pan add a couple of tbsp of water.
- Check that the chicken is cooked by cutting the biggest bit that you can find in half and checking the inside, if it is still raw then carry on cooking till it is cooked through.
- If you are using tortillas, place them in the oven for 2 – 3 minutes to warm up before serving.
- To serve pile the fajita mix on to the tortilla wrap and top with salsa and a dollop of fat free Greek yogurt before rolling up.
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