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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.

Course Plats principaux
Type d’avoine Flocons d’avoine roulés
Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Sert 4


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


  1. Preheat oven to 425°F (220°C)

  2. Place oats, lime zest, cilantro, salt and oil in a food processor, pulse until coarsely ground. Transfer to a shallow bowl or plate.

  3. In a second bowl, whisk together egg and hot sauce. Add chicken strips all at once to egg mixture, stirring to coat.
  4. 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.
  5. 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.
  6. 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.

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