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Cilantro-Lime Chicken Fajitas With Grilled Onions

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1986
Energy (kCal)1603.2737
Carbohydrates (g)39.3122
Total fats (g)163.6461
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper. | 2. Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade. | 3. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side. | 4. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cilantro 1 1/4 cups chopped 4.6 0.7340000000000001 0.426 0.10400000000000001
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    lime juice 5 tablespoons 18.9062 6.3676 0.3176 0.0529
    cumin 2 1/2 teaspoons ground 19.6875 2.3226 0.935 1.1692
    ancho chile powder 1 1/4 1/4 dried - - - -
    salt pepper - - - -
    chicken breast half 6 boneless skinless boneless - - - -
    poblano chile 3 seeded cut - - - -
    yellow bell pepper 3 cut - - - -
    red onion 2 sliced 128.0 29.888 3.52 0.32
    flour tortilla 12 - - - -

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



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