Fajitas
Exceptional nutritional value
Seared strips of chicken with bell peppers and onions, Tex-Mex style.
Fajitas are strips of chicken marinated in lime juice, chili and cumin, seared in a very hot skillet with sliced bell peppers and onions and served sizzling. These values are for the filling only: a 250 g portion has about 310 kcal and 35 g protein, and the peppers supply more than a day's vitamin C. Each 20 cm flour tortilla adds about 140 kcal; cheese, sour cream and guacamole add more.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 14g | 25.0% |
| Fat | 5.6g | 8.0% |
| Carbs | 5.2g | 1.7% |
| Simple Sugars | 1.82g | Estimate |
| Complex Carbs | 2.08g | Estimate |
| Fiber | 1.3g | 5.2% |
| Water | 74g | 3.0% |
| Calories | 125 | 5.6% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.96 | g | 4.8% |
| Monounsaturated | 1.32 | g | 5.3% |
| Polyunsaturated | 2.57 | g | 19.8% |
| Omega-3 | 0.771 | g | Estimate |
| EPA | 2 | mg | 0.2% |
| DHA | 2 | mg | 0.2% |
| Omega-6 | 1.799 | g | Estimate |
| Trans | 0.03 | g | 1.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 35.1 | mg |
| Vitamin E | 1.34 | mg |
| Selenium | 13.3 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 41.1 | mcg | 4.6% |
| vitamin B1 | 0.066 | mg | 5.5% |
| vitamin B2 | 0.116 | mg | 8.9% |
| vitamin B3 | 5.03 | mg | 31.4% |
| vitamin B6 | 0.455 | mg | 26.8% |
| vitamin B9 | 15.4 | mcg | 3.9% |
| vitamin B12 | 0.101 | mcg | 4.2% |
| vitamin C | 35.1 | mg | 39.0% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 1.34 | mg | 8.9% |
| vitamin K | 13.5 | mcg | 11.3% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 18.9 | mg | 1.9% |
| iron | 0.757 | mg | 4.2% |
| magnesium | 25.4 | mg | 6.3% |
| phosphorus | 141 | mg | 20.1% |
| potassium | 332 | mg | 12.8% |
| sodium | 263 | mg | 11.4% |
| zinc | 0.554 | mg | 5.0% |
| copper | 0.069 | mg | 7.7% |
| manganese | 0.119 | mg | 5.2% |
| selenium | 13.3 | mcg | 24.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 504 | mg | 72.0% | 205% |
| Isoleucine | 667 | mg | 47.6% | 145% |
| Leucine | 1124 | mg | 41.2% | 120% |
| Lysine | 1301 | mg | 62.0% | 176% |
| Methionine | 498 | mg | 47.4% | 141% |
| Phenylalanine | 1055 | mg | 60.3% | 167% |
| Threonine | 617 | mg | 58.8% | 160% |
| Tryptophan | 175 | mg | 62.5% | 172% |
| Valine | 711 | mg | 39.1% | 116% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Recipe
See full recipeIngredients
- Chicken breasts, cut into 1 cm strips 600 g
- Vegetable oil 3 tbsp
- Lime juice 2 tbsp
- Chili powder 2 tsp
- Ground cumin 1 tsp
- Smoked paprika 1 tsp
- Garlic, minced 2 cloves
- Dried oregano 1 tsp
- Salt 1 tsp
- Red bell pepper, sliced 1 large (150 g)
- Green bell pepper, sliced 1 large (150 g)
- Yellow bell pepper, sliced 1 large (150 g)
- Onion, sliced 1 large (200 g)
- Fresh cilantro, chopped 10 g
Instructions
- 1
Mix 2 tbsp of the oil with the lime juice, chili powder, cumin, paprika, garlic, oregano and salt, then toss the chicken in the mixture.
- 2
Leave the chicken to marinate for 30 minutes.
- 3
Heat a large cast-iron skillet over high heat until very hot, add the chicken in a single layer and sear for 5-6 minutes, turning once, until browned and cooked through.
- 4
Transfer the chicken to a plate and keep it warm.
- 5
Add the remaining oil, the peppers and the onion to the skillet and cook for 5-6 minutes, stirring often, until charred at the edges but still crisp.
- 6
Return the chicken to the skillet, toss for 1 minute and sprinkle with the cilantro.
- 7
Serve sizzling from the pan with warm tortillas, salsa and guacamole on the side.