Recipe of Ultimate Sobzee's Low fat chicken fajita (my style of a fajita)
by Blake Butler
Sobzee's Low fat chicken fajita (my style of a fajita)
Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sobzee's low fat chicken fajita (my style of a fajita). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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To begin with this recipe, we have to first prepare a few components. You can have sobzee's low fat chicken fajita (my style of a fajita) using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sobzee's Low fat chicken fajita (my style of a fajita):
Prepare 250 grams chicken strips (chicken breasts cut into small strips)
Make ready 1 small green pepper cut into strips
Take 1 small yellow pepper cut into strips
Get 1 small red pepper cut into strips
Make ready 1 small onion cut into thin slices
Prepare 1 cup broccoli florets (optional)
Get 2 Crushed garlic cloves
Make ready 1/4 cup fat free chicken broth
Get 1/2 tsp Cumin
Prepare 1/2 tsp Cinnamon
Take 1/2 tsp dry coriander powder
Make ready 1/2 tsp dry thyme
Make ready 1/2 tsp Paprika
Prepare 1/2 tsp Red chili powder
Make ready 1/2 tsp Black pepper
Get 3/4 tsp Salt
Steps to make Sobzee's Low fat chicken fajita (my style of a fajita):
Mix the above herbs all together
Put half of the herb mixture with one crushed garlic clove on top of the chicken for 2 hours
Put the Chicken strips in a nonstick pan with no oil until it is cooked, stir continuously add 1 teaspoon of water whenever it looks like it will stick , remove it from the pan and set it aside
In the same pan, put the remaining half of the herb mixture, leave it for 30 seconds then add the vegetables
Add boiling chicken broth, stir well for 2 minutes until the flavours are well incorporated
Add the remaining garlic
Add the cooked chicken strips to the mixture allow them to simmer for 3 minutes
P.S. you can add any kind of vegetable or remove any kind as well
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