Mexican chicken fajita bowl with shredded carrots
From the foundersHans Hammar·Co-founder & CFO
A quick, high-protein dinner inspired by the fajitas of northern Mexico, where strips of chicken breast are stir-fried with carrots, pepper and cumin.
Ingredients
2 servings
- 500 gFresh chicken breast fillet
- 400 gBagged carrots
- 2 stpepper
- 1 stred onion
- 3 stgarlic cloves
- 1 mskolive oil
- 2 tskground cumin
- 1 tskpaprika
- 1 stlime
- 1 dllight crème fraîche (11%)
- 0.5 krukafresh coriander
How to make it
- 1
Cut the chicken breast into even, thin strips.
- 2
Peel the carrots and cut them into thin batons or rounds. Slice the red onion and pepper. Finely chop the garlic.
- 3
Mix the cumin, paprika, salt and black pepper in a small bowl.
- 4
Heat the olive oil in a large frying pan or wok over high heat. Brown the chicken for about 3-4 minutes until nicely coloured.
- 5
Add the red onion, pepper, carrots, garlic and spice mix. Stir-fry for about 4-5 minutes more so the vegetables soften but keep their crunch.
- 6
Squeeze over the juice of half the lime and mix well. Take the pan off the heat.
- 7
Add dollops of light crème fraîche, scatter over fresh coriander and serve straight away with extra lime wedges.
Kitchen tips
- Make sure the pan is really hot before adding the chicken to get a lovely sear without drying out the meat.
- Count the carrots as the main source of carbohydrate and bulk instead of rice for a low-calorie, high-fibre meal.
AI-generated content. Always verify ingredients and allergen information yourself.
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