Denver Home Living Huettner Capital Summer 2017 | Page 19

Jamie Oliver is a world-
traveled chef with a mission
to make healthy food
accessible to everyone.
CHICKEN FAJITAS SMOKY DRESSED
AUBERGINES & PEPPERS
Sticking to super-lean chicken breasts is the key
to making super-food fajitas, and also provides
us with a great source of protein, ensuring
our muscles stay strong and healthy.
Serves 4
Total time: 40 minutes, plus marinating
Olive oil
1 tablespoon red wine vinegar
1 teaspoon chipotle Tabasco sauce
1 teaspoon dried oregano
2 teaspoons sweet smoked paprika
2 cloves of garlic
1 large red onion
2 x 200g free-range skinless chicken breasts
3 mixed-color peppers
1 large aubergine
2 limes
1 bunch of fresh coriander (30g)
1 ripe avocado
4 large seeded wholemeal tortillas
50g feta cheese
Put 1 tablespoon of oil into a bowl with the
vinegar, chilli sauce, oregano, paprika and a
pinch of sea salt and black pepper. Crush in
the unpeeled garlic through a garlic crusher
and mix together. Peel and halve the onion,
slice into 1cm-thick wedges, then slice the
chicken lengthways 1cm thick and toss both
in the marinade. Leave in the fridge for at
least 1 hour, or preferably overnight.
Blacken the whole peppers and aubergine
over a direct flame on the hob, or in
a griddle pan on a high heat, until
charred and blistered all over. Pop the peppers into a bowl and cover with
clingfilm for 10 minutes, then scrape off most of the black skin, discarding
the stalks and seeds. Pinch the skin off the aubergine and trim off the ends.
Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and
a few picked coriander leaves, then taste and season to perfection.
Cook the chicken and onions in all that lovely marinade in a large non-stick
frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through,
turning halfway. Peel, destone and finely slice the avocado, and squeeze over
the juice of half a lime. Warm the tortillas in a dry frying pan for 30 seconds,
then keep warm in a clean tea towel. Take it all to the table, with the feta
and the remaining coriander leaves, and let everyone build their own.
CALORIES - 448KCAL CARBS - 39.4G
FAT - 16.4G SUGAR - 11.1G
SAT FAT - 5.1G SALT - 1.5G
PROTEIN - 34.1G FIBRE - 10.7G
19
2 PORTIONS OF
VEGETABLES & FRUITS