🍽️ Chicken Fajitas with Three Dips

Name: Chicken Fajitas with Three Dips
Total time: 30 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 5 shallots; 2 tbsp lime juice; 80 g yogurt (1.5% fat); 40 g sour cream (2 tbsp); salt; white pepper; nutmeg; 1 ripe avocado; 3 tbsp lemon juice; 20 g low-fat quark (1 tbsp); 4 tbsp light soy sauce; 4 tbsp ketchup; 2 tbsp sweet chili sauce; 1 small tsp chili paste; 1 red bell pepper; 4 spring onions; 350 g chicken breast fillet; 1 tsp rapeseed oil; cayenne pepper; 1 romaine lettuce heart; 4 tortilla wraps

390 kcal · 30 min · 4 servings

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Ingredients

4 garlic cloves
5 shallots
2 tbsp lime juice
80 g yogurt (1.5% fat)
40 g sour cream (2 tbsp)
salt
white pepper
nutmeg
1 ripe avocado
3 tbsp lemon juice
20 g low-fat quark (1 tbsp)
4 tbsp light soy sauce
4 tbsp ketchup
2 tbsp sweet chili sauce
1 small tsp chili paste
1 red bell pepper
4 spring onions
350 g chicken breast fillet
1 tsp rapeseed oil
cayenne pepper
1 romaine lettuce heart
4 tortilla wraps

Instructions

1. Peel one clove of garlic and one shallot and chop them roughly.
2. Place the chopped vegetables, lime juice, and yogurt in a blender and puree until smooth.
3. Stir sour cream into the yogurt mixture.
4. Season the dip with salt, white pepper, and freshly grated nutmeg.
5. Peel another clove of garlic and chop it finely.
6. Halve an avocado, remove the pit, and peel the fruit.
7. Mash the avocado flesh with lemon juice in a bowl.
8. Stir quark and the finely chopped garlic into the avocado mixture.
9. Finally, season the guacamole with salt and pepper.
10. Whisk soy sauce, ketchup, sweet and sour sauce, and chili paste together in a small bowl for the chili-soy dip.
11. Wash a bell pepper, remove the core, and cut it into bite-sized pieces.
12. Wash spring onions, trim the ends, and slice them into thin rings.
13. Peel the remaining shallots and slice them into thin wedges.
14. Peel the remaining garlic and chop it finely.
15. Rinse the chicken breast fillet under cold water and pat it dry.
16. Cut the chicken meat into bite-sized pieces.
17. Heat oil in a large frying pan.
18. Fry the chicken pieces on all sides for about five minutes over medium heat until golden brown.
19. Add the bell pepper pieces, shallot wedges, and chopped garlic to the pan.
20. Cook the vegetables for three to four minutes.
21. Fold the spring onions into the chicken and vegetable mixture.
22. Season the dish with salt, pepper, and cayenne pepper.
23. Trim the salad, wash it, and spin it dry.
24. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
25. Lightly moisten the tortilla wraps with water.
26. Bake the tortillas in the preheated oven for about three minutes.
27. Divide the fresh salad among four plates.
28. Place a warm tortilla on top of each salad mound.
29. Top the tortillas with the chicken and vegetable mixture.
30. Serve the three dips separately in small bowls.

Nutrition per serving

kcal: 390
Protein: 29 g · Fett/Fat: 14 g · Carbs: 34 g