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Burrito: Pollo Fabuloso

This fajita recipe uses a delicious marinade and features tender, juicy chicken strips, charred peppers, and onions for a delicious meal.

,   and  ZEITUNG «AUSSIEDLERBOTE»
2 min read
Dieses Fajita-Rezept verwendet eine köstliche Marinade und bietet zarte, saftige Hähnchenstreifen,....aussiedlerbote.de
Dieses Fajita-Rezept verwendet eine köstliche Marinade und bietet zarte, saftige Hähnchenstreifen, verkohlte Paprika und Zwiebeln für eine köstliche Mahlzeit..aussiedlerbote.de

Rohes Material

Burrito: Pollo Fabuloso

Für 2 Personen

  • 1 Pfund Hähnchenschenkel ohne Knochen und ohne Haut (455 g)
  • 2 Esslöffel Fajita-Gewürz
  • 2 Esslöffel Pflanzenöl
  • 1 kleine rote Paprika, entkernt und in Scheiben geschnitten
  • 1 kleine grüne Paprika, entkernt und in Scheiben geschnitten
  • 1 kleine gelbe Zwiebel, in Scheiben geschnitten
  • 2 Tassen Great Value® Organic White Quinoa (340 g), gekocht
  • 1⁄4 Tasse Marketside® Mild Salsa (65 g)

NÄHRWERT-INFORMATION

  • Kalorien 1218 41g Fett Kohlenhydrate 133g
  • 17 Gramm Ballaststoffe
  • Zucker 10g
  • Protein 81 g

Schätzung basierend auf einer Portionsgröße.

Vorbereiten

  1. Das Hähnchen mit Fajita-Gewürz und Pflanzenöl einreiben und 30 Minuten bei Zimmertemperatur ruhen lassen.
  2. In einer großen Pfanne bei mittlerer Hitze das gewürzte Hähnchen hinzufügen und ca. 5 Minuten braten, bis es anfängt zu bräunen.
  3. Paprika und Zwiebeln dazugeben und etwa 5 Minuten weiter kochen, bis das Gemüse weich ist.
  4. Burritos über Quinoa legen und mit Salsa servieren.
  5. Viel Spaß!

Read also:

  1. If you're looking for a gluten-free and dairy-free dinner option, consider trying this one-pot or pan Chicken Fajita recipe.
  2. This recipe calls for 1 pound of boneless and skinless chicken breasts, seasoned with 2 tablespoons of Fajita seasoning and 2 tablespoons of oil, to be marinated for 30 minutes.
  3. Once marinated, pan fry the chicken in a cast iron pan for about 5 minutes, until it starts to brown.
  4. Add one small red bell pepper, seeded and sliced, and one small green bell pepper, seeded and sliced, as well as one small yellow onion, sliced, to the pan and cook for another 5 minutes, until the vegetables are soft.
  5. Prepare 2 cups of cooked Great Value® Organic White Quinoa and set aside.
  6. In a large bowl, mix together the cooked quinoa, 1/4 cup of Marketside® Mild Salsa, and the cooked chicken and vegetable mixture.
  7. Transfer the mixture to eco-friendly meal-prep containers and store in the refrigerator for up to 5 days.
  8. To serve, heat the Chicken Fajita mixture in a Pyrex dish in the microwave or on the stove top for 2-3 minutes.
  9. Use a chefs knife and cutting board to cut the Chicken Fajita mixture into even portions, and serve with a wooden spoon.
  10. This dish is perfect for a weeknight meal and is loaded with high fiber and high protein.
  11. Be sure to use dry measuring cups and measuring spoons when following the recipe to ensure accuracy.
  12. If you have any leftovers, they can be reheated and served with tortillas or in a bowl with avocado and salsa.
  13. This sponsored recipe is brought to you by Eko and is a great addition to your healthy Mexican meal rotation.

Source: tasty.co

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