Strips of tender chicken are breaded in savoury oats and baked alongside a colourful medley of peppers and onions. Serve with oat tortillas, grated cheese, sour cream and chopped cilantro.
Crispy Chicken Fajitas
Strips of tender chicken are breaded in a savory oat coating and baked alongside a colorful medley of peppers and onions. Serve with oat tortillas, grated cheese, sour cream and chopped cilantro.
Portions: 4
Ingrédients
For the chicken:
- 1 cup rolled oats (250 ml)
- 1 lime zest
- 1/4 cup cilantro leaves (60 ml)
- 1/2 tsp salt (2.5 ml)
- 1 Tbsp canola oil (15 ml)
- 4 small chicken breasts cut into strips
- 1 egg lightly beaten
- 1/2 tsp hot sauce to taste (2.5 ml)
For the vegetables:
- 1 red onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 Tbsp canola oil (15 ml)
- 1 lime juice
- 2 tsp chili powder (10 ml)
- 2 tsp cumin (10 ml)
- 1/4 tsp salt (1 ml)
To serve:
- oat tortillas
- sour cream
- cheese grated
- cilantro leaves fresh
- lime wedges
Instructions
- Preheat oven to 425°F (220°C)
- Place oats, lime zest, cilantro, salt and oil in a food processor, pulse until coarsely ground. Transfer to a shallow bowl or plate.
- In a second bowl, whisk together egg and hot sauce. Add chicken strips all at once to egg mixture, stirring to coat.
- Working with one strip at a time, remove from egg, shaking off excess, and roll in oat mixture. Place on a baking tray, lightly sprayed with cooking spray.
- Place onion and sliced peppers in a bowl. Sprinkle with chili powder, cumin, salt, lime juice and oil, and stir or toss until all vegetables are evenly coated. Spread on a baking tray, lightly sprayed with cooking spray.
- Bake chicken and peppers for 15 minutes, or until chicken is golden and cooked through, and vegetables are tender. Serve on oat tortillas with your favorite fajita toppings.