CHICKEN FAJITA SKEW­ERS

Super Food Ideas - - MAINS BUDGET CHICKEN -

SERVES 4 PREP 30 MIN­UTES (PLUS 30 MIN­UTES RE­FRIG­ER­A­TION) COOK 10 MIN­UTES

YOU’LL NEED 8 SMALL METAL OR

PRE-SOAKED BAM­BOO SKEW­ERS

2 tea­spoons ground cumin 1 tea­spoon smoked pa­prika ½ tea­spoon Mex­i­can chilli pow­der 1 tea­spoon gar­lic salt 2 ta­ble­spoons veg­etable oil 600g chicken breast fil­lets, cut into 3cm pieces 1 large green cap­sicum, cut into 3cm pieces 1 large red onion, cut into thin wedges 8 mini flour tor­tillas ½ cup medium tomato salsa ¹⁄³ cup sour cream ½ cup fresh co­rian­der leaves 2 fresh jalapeño chill­ies, sliced

1 Com­bine spices, gar­lic salt and oil in a large bowl (see note). Add chicken. Toss to coat. Re­frig­er­ate for 30 min­utes. 2 Thread chicken, cap­sicum and onion, al­ter­nately, onto 8 small metal skew­ers. 3 Pre­heat a greased bar­be­cue grill and hot­plate over medium-high heat. Cook skew­ers on grill, turn­ing, for 6 to 8 min­utes or un­til cooked through. Trans­fer to a plate. Stand for 5 min­utes to rest. Mean­while, cook tor­tillas on hot­plate for 30 sec­onds each side or un­til be­gin­ning to char. 4 Place tor­tillas on serv­ing plates. Top with skew­ers, salsa, sour cream, co­rian­der and chilli. Serve. NU­TRI­TION: (per serve) 2238kj; 24.3g fat; 8.7g sat fat; 41g pro­tein; 35g carbs; 6.1g fi­bre; 107mg chol; 917mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.