Pepper & chicken fajitas

Pepper & chicken fajitas

30 min. Active
1 hr Total
464 kcal per person
Nutritional value / person: Fat: 15 g, Carbohydrate: 37 g, Protein: 45 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Garlic press
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Oven mitts
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Spoon

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

500 g tender chicken breast fillets
1 tbsp oil
½ tsp sweet paprika
½ tsp salt

Peppers

3 coloured peppers
1 garlic clove
1 tbsp olive oil
½ tsp sweet paprika
¼ tsp salt
a little pepper

Dip

1 organic lime
250 g plain cottage cheese
¼ tsp salt
a little pepper

Serve

8 corn tortillas
½ bunch coriander
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How it's done

The kids can help at the marked areas .

Chicken

500 g tender chicken breast fillets
1 tbsp oil
½ tsp sweet paprika
½ tsp salt

Mix the chicken, oil, paprika and salt, spread on a baking tray lined with baking paper.

Peppers

3 coloured peppers
1 garlic clove

Cut the peppers into thin strips. Mince the garlic, place in a bowl with the peppers.

1 tbsp olive oil
½ tsp sweet paprika
¼ tsp salt
a little pepper

Add the oil, paprika, salt and pepper, mix, add to the chicken on the tray.

Bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C.

Dip

1 organic lime
250 g plain cottage cheese
¼ tsp salt
a little pepper

Grate the lime zest, squeeze out the juice, place in a small bowl with the cottage cheese, season, mix.

Serve

8 corn tortillas
½ bunch coriander

Prepare the tortillas according to the packet instructions. Top with the chicken and peppers. Finely chop the coriander, sprinkle on top, roll up. Serve the fajitas with the dip.

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