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Low-cal chicken fajitas recipe
Low-cal chicken fajitas recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Light, quick and healthy low-calorie chicken fajitas - a sizzling favorite!
Ingredients:
  • 7.50 gm ground cumin
  • 2 tsp dried oregano leaves
  • 1 tsp dried chilli flakes
  • 21.00 gm fresh lime juice
  • 5 drops of liquid hickory smoke
  • 2 chicken breast fillets, thinly sliced crossways
  • 60ml (1 ⁄4 cup) olive oil
  • 1 red capsicum, deseeded, cut into thin strips
  • 1 yellow capsicum, deseeded, cut into thin strips
  • 1 green capsicum, deseeded, cut into thin strips
  • 8 small cos lettuce leaves
  • 2 avocados, flesh mashed
  • Lime wedges, to serve
  • 4 ripe tomatoes, finely chopped
  • 1/2 white onion, finely chopped
  • 1 ⁄250.00 ml chopped fresh coriander leaves
  • 42.00 gm fresh lime juice
  • 2.40 gm sea salt flakes
Instructions:
  • Crush cumin, oregano, and chilli in a mortar with a pestle until coarse. Transfer the spice blend to a spacious glass or ceramic bowl. Add lime juice, liquid hickory smoke, chicken, and half of the oil. Mix thoroughly until fully combined.
  • Simply mix all the ingredients for the pico de gallo in a small bowl.
  • Preheat a barbecue flat plate or large frying pan over medium-high heat. Drizzle 1 tablespoon of oil onto the surface. Add the mixed capsicum and cook for 2 minutes until lightly charred and softened. Transfer to a bowl.
  • Add the rest of the oil and sear one-third of the chicken for 2 minutes on each side until they turn golden and are fully cooked. Be mindful not to overcook them. Transfer to a bowl and continue with the remaining chicken in two more batches, adding additional oil as needed.
  • Lay 2 lettuce leaves together to create a boat shape with overlapping stem ends and curled tops. Repeat with the rest of the lettuce leaves. Fill each lettuce cup with chicken and top with avocado, bell pepper, and pico de gallo. Season to taste and serve with lime wedges.

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