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Recipes
Chestnut Chicken Fajita Boats
Recipe

11 INGREDIENTS • 5 STEPS • 27MINS

Chestnut Chicken Fajita Boats

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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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.
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.
27MINS
Total Time
$11.38
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Olive Oil, divided
Salt
1 tsp
Water Chestnuts
1/2 cup
Diced Water Chestnuts
Onion
1/3 cup
Diced Onion
Red Bell Pepper
1
Red Bell Pepper, julienned
Ground Cumin
1/2 Tbsp
Ground Cumin
Nutrition Per Serving
VIEW ALL
Calories
164
Fat
8.3 g
Protein
13.7 g
Carbs
10.8 g
Add to plan
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Chestnut Chicken Fajita Boats
Save
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 InstructionsHide images
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 (1/2 Tbsp), 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 (1/2 Tbsp), 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
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Dairy-Free
Gluten-Free
Chicken
Healthy
Shellfish-Free
Vegetables
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