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Mexican Chicken Fajitas
Mexican Chicken Fajitas

Mexican Chicken Fajitas
Flavorful chicken fajitas with bell peppers and onions, served with whole wheat tortillas.
Mexican Chicken Fajitas

Provides a balanced meal with protein, carbs, and healthy fats to support energy levels for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     red bell pepper
  • 100
    g
     green bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 2
    item
     whole wheat tortilla
  • 2
    tbsp
     sour cream
  • 30
    g
     cheddar cheese
  • 1
    item
     lime
  • 1
    tsp
     cumin powder
  • 1
    tsp
     paprika
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Mexican Chicken Fajitas
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Slice the red and green bell peppers and onion into strips.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add chicken strips to the skillet and cook until browned.
  5. Add sliced peppers, onion, minced garlic, cumin powder, and paprika to the skillet.
  6. Cook until vegetables are tender and chicken is fully cooked.
  7. Warm the whole wheat tortillas in a separate pan.
  8. Serve the chicken and vegetable mixture on the tortillas.
  9. Top with sour cream, cheddar cheese, and a squeeze of lime.
Nutrition Per Serving 700 g Per 100g
Energy 800 kcal 114 kcal
Protein 55 g 7.9 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 70 g 10.0 g
Fat 35 g 5.0 g
  • 200
    g
     chicken breast
  • 100
    g
     red bell pepper
  • 100
    g
     green bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 2
    item
     whole wheat tortilla
  • 2
    tbsp
     sour cream
  • 30
    g
     cheddar cheese
  • 1
    item
     lime
  • 1
    tsp
     cumin powder
  • 1
    tsp
     paprika
  • 2
    clove
     garlic
1
Servings
0

Slice the chicken breast into thin strips.

Slice the red and green bell peppers and onion into strips.

Heat olive oil in a large skillet over medium-high heat.

Add chicken strips to the skillet and cook until browned.

Add sliced peppers, onion, minced garlic, cumin powder, and paprika to the skillet.

Cook until vegetables are tender and chicken is fully cooked.

Warm the whole wheat tortillas in a separate pan.

Serve the chicken and vegetable mixture on the tortillas.

Top with sour cream, cheddar cheese, and a squeeze of lime.

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