Chicken Fajita Salad | Rania's Recipes on Pittsburgh Today Live

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for cooking.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: crushed corn tortillas

Crushed corn tortillas can be a budget-friendly alternative.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

Pound the chicken breasts to make them cook faster.

Make a seasoning mix with cumin, dried thyme, cracked pepper, hot paprika, chili powder, and salt.

Season the chicken breasts with the seasoning mix and drizzle canola oil on top.

Marinate the chicken overnight for more flavor (optional).

Chop cherry tomatoes while the chicken cooks.

Cut red, yellow, and orange bell peppers into strips and char them in a nonstick pan with canola oil over high heat.

Remove the charred peppers from the pan, leaving the oil in the pan.

Char two onions in the same pan until they are nicely charred.

Chop parsley and prepare limes for garnish.

Cook the chicken for a total of six minutes, then taste a piece to check for doneness.

Add a bit more seasoning to the charred vegetables, then add lime juice and a little red wine vinegar to taste.

Mix the charred vegetables with the seasoning and lime juice.

Garnish the salad with lime wedges and tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens