Chicken Fajitas
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Ingredients
1-1½ pounds chicken breast, sliced into thin strips
1 large yellow onion
1 green bell pepper
1 red bell pepper
SCD yogurt made with half and half (or regular SCD yogurt dripped to desired thickness)
Red Lentil Tortillas
ingredients
1½ cups red lentils (dry)
water
¾ tsp salt
olive oil
Chicken Fajita Marinade
ingredients
juice of 4 limes
¼ cup olive oil
1 TBSP honey
1 TBSP chili powder
1 tsp salt
1 tsp paprika
1 tsp onion powder
½ tsp garlic powder
¼ tsp pepper
454-680 grams chicken breast, sliced into thin strips
1 large yellow onion
1 green bell pepper
1 red bell pepper
olive oil
salt to taste
SCD yogurt made with half and half (or regular SCD yogurt dripped to desired thickness)
Red Lentil Tortillas
ingredients
285 grams red lentils (dry)
water
¾ tsp (3.75 ml) salt
olive oil
Chicken Fajita Marinade
ingredients
juice of 4 limes
60 ml olive oil
1 TBSP (15 ml) honey
1 TBSP (15 ml) chili powder
1 tsp (5 ml) salt
1 tsp (5 ml) paprika
1 tsp (5 ml) onion powder
½ tsp (2.5 ml) garlic powder
¼ tsp (1.25 ml) pepper
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Instructions
- Marinade chicken strips according to instructions in marinade.
- Slice onions and bell peppers into short strips.
- Preheat a cast iron griddle seasoned with olive oil.
- Add the marinated chicken to the griddle. Cook a few minutes and turn over to cook the other side.
- While the chicken is cooking, sauté the vegetables in a skillet with olive oil and salt to taste.
- Remove chicken when surface is browned and internal temperature reaches 165°F (74°C).
- Remove vegetables when tender.
- Add some chicken and vegetables to a tortilla and top with SCD yogurt as sour cream.
Red Lentil Tortillas
instructions
- Rinse the red lentils well and then soak in water for 10-12 hours.
- Drain the soak water.
- Rinse lentils well.
- Add lentils to a blender.
- Add just enough water to just barely cover the lentils.
- Add salt.
- Blend until smooth.
- Coat a nonstick or cast iron skillet or griddle with olive oil and heat on Medium (about 275°F [135°C] on an electric griddle).
- Fill a 1/4 cup measuring cup just short of the rim with batter.
- Pour batter onto hot skillet/griddle and flatten the batter using the back of a spoon/spatula (I use the bottom of the plastic measuring cup), making circular motions, to form a 5-6" tortilla.
- Heat until the edges start curling up off the cooking surface (about 3 minutes).
- Flip with a silicone flipper and cook the other side (about 3 minutes). (NOTE: if the flipper cannot slip easily under the tortilla, let the tortilla cook a little longer; if it still cannot slip easily under the tortilla, then the nonstick coating of the pan/griddle may be worn).
- Remove to a cooling rack and start the next batch.
Chicken Fajita Marinade
instructions
- Combine ingredients in a food storage container with a lid.
- Add sliced chicken breast and marinate in the fridge for for 2-8 hours.
Nutritional Info
Storage
Notes
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