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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken into thin strips. If you have the meat slightly frozen, the slicing will be much easier. | 2. Place the chicken and veggies in a large bowl. Sprinkle the spices over all. Juice the lime into the bowl and then drizzle with the olive oil. | 3. Time to get your hands dirty! Mix and mix and mix your veggie chicken glop until each and every piece is coated with the limey/oily/spice mixture. Yummy. Now go wash your gross raw-chicken hands. | 4. Set aside for a few minutes. Turn your griddle onto high heat - this is so the chicken and veggies will sear, not simmer or poach. It may splatter and sizzle - so beware! Don't cook naked. | 5. Unless you have a restaurant sized grill you'll have to cook your fajitas in 2 batches. That's OK. When dinner smells this good - they'll wait. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2		cut	-	-	-	-
red onion	2		sliced	88.0	20.548000000000002	2.42	0.22
carrot	1		julienned	52.48	12.2624	1.1904	0.3072
zucchini	1		julienned	2.31	0.3421	0.2981	0.044000000000000004
chicken breast	3/4	lb	boneless skinless	585.1349	0.0	70.9306	31.468000000000004
chicken thigh	3/4	lb	boneless skinless	1494.9	2.6839999999999997	32.548	150.2714
paprika	2	teaspoons	smoked	12.972000000000001	2.4835	0.6504	0.5929
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lime	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.