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Add a photoFun, filling and full of flavour
Ingredients
- 800g chicken breast
- 1 bunch fresh coriander
- 2 limes
- 1 large red pepper
- 1 large yellow pepper
- Soured cream to serve
- Emmental cheese to serve
- Wholemeal wraps to serve
- 1 large onion
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 220ml lager
- Sea salt
- Black pepper
Directions
- PREP - Wash and roughly chop the coriander. Rinse the chicken breasts and pat dry with kitchen paper. Cut into strips about 1 cm wide.
- MARINATE - Put the chicken strips into a bowl and cover with the lager, the chopped coriander and the juice of 1 lime. Leave to marinate for 30 minutes.
- PREP - Meanwhile, peel and slice the onion. Wash the peppers, halve them, deseed and cut into strips.
- SOFTEN - Warm 1 tablespoon of oil in a frying pan over a medium heat. Add the onion and peppers, sprinkle with salt and cook until soft but not browned. Stir frequently.
- ADD - Lift the chicken pieces out of the marinating juice and add to the pan. Add the ground cumin and the juice of the remaining lime.
- COOK - Mix all the ingredients together and cook for 6-7 minutes until the chicken pieces are cooked through.
- SERVE - Pile the chicken into a bowl and have a plate of warm tortillas standing by, along with bowls of grated emmental cheese, soured cream, guacamole and Mexican tomato salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 176 | 55% |
| Total Fat 19.81g | 25% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.13g | |
| Cholesterol 70mg | 23% |
| Sodium 79mg | 3% |
| Potassium 574mg | 16% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 7.2g | 24% |
| Sugars 2.23g | 1% |
| Protein 24.99g | 40% |
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