Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 1/4 cup chopped fresh cilantro
- 2 tablespoons Bhandhanya spice blend
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 flour tortillas
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, combine the chicken strips, Bhandhanya spice blend, and salt and pepper to taste. Mix well and set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the chicken strips to the skillet and cook for 5-7 minutes, or until browned and cooked through.
4. Add the sliced bell peppers and onion to the skillet and cook for an additional 3-5 minutes, or until the vegetables are tender.
5. Stir in the chopped cilantro and remove the skillet from the heat.
6. Warm the flour tortillas in the microwave or on a skillet.
7. To assemble the fajitas, place a spoonful of the chicken and vegetable mixture onto each tortilla. Roll up the tortilla and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 8 fajitas
Nutritional information:
- Calories per serving: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or shrimp
- Bhandhanya spice blend can be substituted with any other spice blend of your choice
- Flour tortillas can be substituted with corn tortillas or lettuce leaves for a low-carb option
Variations:
- Add sliced mushrooms or zucchini to the vegetable mixture
- Serve with guacamole, salsa, or sour cream on top
- Use the chicken and vegetable mixture as a topping for a salad instead of in a tortilla
Tips and tricks:
- Make sure to slice the chicken and vegetables into thin strips for even cooking
- Don't overcrowd the skillet when cooking the chicken and vegetables
- Warm the tortillas before assembling the fajitas for a better texture
Storage instructions:
- Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the chicken and vegetable mixture in the microwave or on the stove until heated through
Presentation ideas:
- Serve the fajitas on a large platter with the tortillas on the side for guests to assemble themselves
Garnishes:
- Chopped cilantro, sliced avocado, or shredded cheese
Pairings:
- Serve with a side of Mexican rice or black beans
Suggested side dishes:
- Mexican rice, black beans, or a side salad
Troubleshooting advice:
- If the chicken and vegetables are not cooking evenly, try cooking them in batches
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak
Flavor profiles:
- The Bhandhanya spice blend adds a warm, earthy flavor to the chicken and vegetables, while the cilantro adds a fresh, herbaceous note
Serving suggestions:
- Serve the fajitas with a cold beer or a margarita for a refreshing drink to balance out the spicy flavors
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Region: Mexican