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SideChef
Recipes
Dairy-Free
Chestnut Chicken Fajita Boats

11 INGREDIENTS • 5 STEPS • 27MINS

Chestnut Chicken Fajita Boats

Recipe

3.0

1 rating
Sometimes you want the fun of tacos, but not all the standard heavy carbs that come with them. This recipe is perfect for this occasion.
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Sometimes you want the fun of tacos, but not all the standard heavy carbs that come with them. This recipe is perfect for this occasion.
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

27MINS

Total Time

$11.38

Cost Per Serving

Ingredients

Servings
4
us / metric
Boneless, Skinless Chicken Breast
8 oz
Boneless, Skinless Chicken Breasts
Olive Oil
2 Tbsp
Olive Oil, divided
Salt
1 tsp
Salt
Ground Black Pepper
1/8 tsp
Ground Black Pepper
Water Chestnuts
1/2 cup
Diced Water Chestnuts
Onion
1/3 cup
Diced Onion
Lime
2
Limes
Red Bell Pepper
1
Red Bell Pepper, julienned
Ground Cumin
2 tsp
Ground Cumin
Romaine Lettuce
1 head
Romaine Lettuce
Jalapeño Pepper
1
Jalapeño Pepper, sliced

Nutrition Per Serving

VIEW ALL
Calories
164
Fat
8.3 g
Protein
13.7 g
Carbs
10.8 g
Love This Recipe?
Add to plan
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Chestnut Chicken Fajita Boats
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking Instructions

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step 1
Dice Boneless, Skinless Chicken Breasts (8 oz) into 1/2-inch cubes. Prepare all the vegetables as well.
step 1 Dice Boneless, Skinless Chicken Breasts (8 oz) into 1/2-inch cubes. Prepare all the vegetables as well.
step 2
Heat a medium-sized frying pan at medium to medium-high heat. Pour in 1 tbsp of the Olive Oil (1 Tbsp) and the chicken. Season with the Salt (1 tsp) and Ground Black Pepper (1/8 tsp). Fry the chicken for 5 minutes, stirring occasionally.
step 3
Add to your pan the Water Chestnuts (1/2 cup) and Onion (1/3 cup) and fry an additional 5 minutes, or until chicken is done. Remove from heat and set aside this filling.
step 3 Add to your pan the Water Chestnuts (1/2 cup) and Onion (1/3 cup) and fry an additional 5 minutes, or until chicken is done. Remove from heat and set aside this filling.
step 4
In an empty pan, fry in the remaining Olive Oil (1 Tbsp), the Red Bell Pepper (1) and Ground Cumin (2 tsp), over medium heat for 5 minutes. Add the juice of 1 Lime (1) at the end of frying.
step 4 In an empty pan, fry in the remaining Olive Oil (1 Tbsp), the Red Bell Pepper (1) and Ground Cumin (2 tsp), over medium heat for 5 minutes. Add the juice of 1 Lime (1) at the end of frying.
step 5
Combine the peppers with the chicken mixture in your pan and heat until all warm, 1-2 minutes. Fill leaves of Romaine Lettuce (1 head) and serve with wedges of Lime (1) and Jalapeño Pepper (1).
step 5 Combine the peppers with the chicken mixture in your pan and heat until all warm, 1-2 minutes. Fill leaves of Romaine Lettuce (1 head) and serve with wedges of Lime (1) and Jalapeño Pepper (1).

Tags

Dairy-Free
Gluten-Free
Lunch
Chicken
Date Night
Healthy
Shellfish-Free
Dinner
Game Day
Mexican
Vegetables
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