Sunday, 9 June 2013

Chicken Fajitas Recipe

best foods for you 

Clean calcium juice help you bring a flavor of South america to your dinning table. These vibrant fajitas have fresh tastes that entice everyone. 
Chicken Fajitas Recipe


Ingredients

    2 tbsps white wine vinegar
    2 tbsps fresh calcium juice
    2 tbsps canola oil, divided
    1 tbsp Worcestershire sauce
    1 tbsp chopped onion
    1 beans, minced
    1/2 tsp. salt, optional
    1/2 tsp. dry oregano
    1/4 tsp. ground cumin
    1 lb boneless skin free poultry breasts
    1 method green spice up, cut in half and seeded
    1 method lovely red spice up, cut in half and seeded
    1 method lovely red onion, sliced
    6 flour tortillas (8 inches)
    Salsa
    eachguacamole dip
    Guacamole dip and bitter lotion or destroyed cheddar ,ilk pruducts, optional

Directions

    In a large resealable plastic bag, combine the white vinegar, calcium juice, 1 tbsp oil, Worcestershire spices, red onion, beans, salt if preferred, oregano and cumin; add poultry. Closure bag and turn to coat; chill at least 4 hours.
    Strain and eliminate spices from poultry. Using long-handled tongs, dampen a paper towel with cooking oil and gently cover the bbq grill holder. Lightly sweep fresh vegetables with staying canola oil. Grill fresh vegetables and poultry, covered, over method warm or broil 4 in. from the bbq grill for 12-15 moments or until a meat temperature gauge gets to 170°
    Meanwhile, warm tortillas according to package guidelines. Quickly piece poultry and sweet peppers into pieces and separate red onion pieces into rings. Scoop poultry and fresh vegetables down the center of tortillas; fold in sides. Serve with salsa, guacamole, bitter lotion and/or dairy products if preferred. Yield: 6 meals.

    Cooked Beef Fajitas: Prepare as instructed, using 1-1/2 pounds meat flank meal in place of the poultry. Grill over method warm for 6 to 8 moments on each side or until meat gets to preferred doneness (for medium-rare, a meat temperature gauge should read 145°; method, 160°; well-done, 170°).

Nutritional Facts 1 fajita (calculated without salsa or optionally available toppings) is equal to 282 calories, 8 g fat (1 g soaked fat), 42 mg cholesterol, 301 mg salt, 31 g carbs, 1 g fiber, 20 g proteines

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