44 • NuWave
®
PIC Gold Complete Cookbook
Chicken Fajitas
Serves: 6
60 ml canola oil, divided
30 ml lemon juice
7 grams seasoned salt
7 grams dried oregano
7 grams ground cumin
4¾ grams garlic powder
4¾ grams chili powder
2 grams paprika
2 grams crushed red pepper akes
(optional)
2/3 kilogram boneless skinless chicken
breasts, cut into thin strips
½ medium red pepper, julienned
½ medium green pepper, julienned
4 green onions, thinly sliced
4 oz chopped onion
6 (20 cm) our tortillas
Shredded cheddar cheese
Salsa
Guacamole
Sour cream
Directions:
1. Combine 30 ml oil, lemon
juice and spices in large, re-sealable
plastic bag.
2. Add chicken to bag, ensuring
all sides of chicken are coated in
marinade, and seal.
3. Add oil to large sauté pan and
sauté peppers and onions on
Medium (135°C) until tender.
4. Remove vegetables and keep warm.
5. In same skillet, cook chicken on
Medium (135°C) for 5-6 minutes.
6. Return vegetables to pan and
continue cooking until
heated through.
7. Add fajitas to tortillas and serve with
cheese, salsa, guacamole
and sour cream.
Chicken Burgers
Serves: 4-5
½ kilogram boneless, skinless chicken
breasts or tenders
16 oz fresh bread crumbs, divided
4 oz low-fat milk
1½ oz grated sweet onion
1 gram cayenne pepper
3½ grams kosher salt
Freshly ground black pepper
5 ml olive oil
Directions:
1. Remove all excess fat and
cartilage from chicken.
2. Cut chicken into 2½-cm cubes and
chop until coarsely ground and
transfer to mixing bowl.
3. Using a rubber spatula, fold in milk,
118 ml bread crumbs, onion,
cayenne, salt and pepper.
4. Place remaining bread crumbs on
dinner plate or cookie sheet.
5. Divide chicken mixture into 4 or 5
even portions and shape into patties.
6. Coat each patty with bread crumbs
and set aside.
7. Heat olive oil in large sauté pan on
Medium-High (190°C).
8. Add patties to hot large sauté pan
and cook for about 5 minutes per
side, until golden brown.
9. Serve immediately.
Tip: You can use pulse the chicken
using a blender to properly ground.
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