This recipe for chicken fajitas is low in calories but high in taste.
These chicken fajitas can be whipped up in less than 30 minutes, and taste as good as they look!
COOK: 25 MINS
*75g mango slices
*2tbsp finely chopped red onion
*3tsp lime juice
*2tbsp roughly chopped fresh coriander leaves
*Salt and pepper
*50g O% crème fraiche, such as Yeo Valley
*1tsp olive oil
*1 medium red pepper, sliced
*1 onion cut into thin wedges
*200g free-range chicken breast, thinly sliced
*2tsp fajita spice blend
*150 g shredded iceberg lettuce
- In a small dish, combine the mango with the onion, 2tsp of lime juice, 1tbsp of coriander and a pinch of salt and pepper. Set aside. In another bowl, mix the remaining lime juice into the crème fraiche, then season and set aside.
- Heat the olive oil in a large non-stick frying pan and toss in the pepper and onion. Cook for 7-8 mins over a high heat, hardly stirring, until the vegetables are slightly charred. Spoon on to a plate and add the chicken to the pan for 6-7 mins, stirring frequently until cooked through.
- Reduce the heat, sprinkle over the spice blend and cook for a further 1-2 minutes. Return the vegetables to the pan to reheat, then serve with the shredded iceberg, mango salsa and soured crème fraiche, garnished with the remaining coriander.
Per serving of naked chicken fajitas with mango salsa: 226 calories
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