Chicken Fajita
A delicious, quick and easy, nutritious and healthy chicken fajita recipe that packs a heaps of flavour and is high in protein and veg.
Ingredients
- 450g (15.9oz or 2.5 cups) chicken breast, sliced
- 2 large bell peppers
- 1 medium courgette
- 1 red onion
- 1 tbsp dried origanum
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp chilli flakes
- 1 tsp Celtic salt
- 1 tsp extra virgin coconut oil
- 1-2 cloves of garlic
Instructions
- Mince the garlic and set aside for ten minutes, chop the onion and slice the chicken and vegetables lengthways.
- In a pan, lightly brown the onion in the coconut oil, then add the vegetables and spices and cook over medium heat for about 5 minutes, then add the chicken and garlic and cook for another 15 minutes.
- You can serve as is (as a low-carb dish) or optionally serve with tortillas (wheat/corn/gluten-free), guacamole, salsa and or greek yoghurt (as a healthy alternative to sour cream).
Notes
This is a super easy and delicious protein-packed dish to make for the family, and can be converted into a vegan dish quite easily by replacing the chicken with beans. One serving supplies 2 portions of vegetables, and if paired with guacamole and salsa, you can easily increase the vegetables to 3 portions. I usually use red onions in this dish, because they contains the flavanoids quercetin and anthocyanins, powerful antioxidants which help reduce inflammation and boost the immune system. One serving also supplies more than double the daily required vitamin C, almost half the require selenium, a vital antioxidant in the body and almost 90% of the required vitamin B6, which helps make with the production of neurotransmitters serotonin, dopamine, GABA and melatonin, the sleep hormone.
Approximate micronutrient information per serving:
Vitamins
B1 (Thiamine) - 0.2mg (17%)
B2 (Riboflavin) - 0.3mg (31%)
B3 (Niacin) - 15.4mg (110%)
B5 (Pantothenic Acid) - 1.6mg (31%)
B6 (Pyridoxine) - 1.2mg (88%)
B12 (Cobalamin) - 0.4µg (16%)
Folate - 70.7µg (18%)
Vitamin A - 127.5µg (18%)
Vitamin C - 156.9mg (209%)
Vitamin D - 5.6IU (1%)
Vitamin E - 1.7mg (11%)
Vitamin K - 8.4µg (9%)
Minerals
Calcium - 90.1mg (9%)
Copper - 0.2mg (19%)
Iron - 3.2mg (18%)
Magnesium - 89.6mg (28%)
Manganese - 0.4mg (22%)
Phosphorus - 319.4mg (46%)
Potassium - 788.6mg (30%)
Selenium - 28µg (51%)
Sodium - 107.6mg (7%)
Zinc - 2mg (25%)
% RDI based on an adult female
Nutrition Information:
Yield: 4 Serving Size: 323g (11.4oz)Amount Per Serving: Calories: 267kcalTotal Fat: 7.1gNet Carbohydrates: 10.1gFiber: 3.0gProtein: 37.4g
