Cheesy Chicken Fajita Submarine


 

Preparation Time: 90 min.
Difficulty: Intermediate
Total Calories: 720 kcal


Ingredients:


  • 300g of chicken breast
  • 1 tablespoon of olive oil
  • 1 medium onion, sliced
  • 1 bell pepper, sliced (red or green)
  • 2 cloves of garlic, minced
  • 1 teaspoon of chili powder
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • Salt and pepper to taste
  • 100g of shredded cheddar cheese
  • 2 large submarine rolls
  • Fresh cilantro for garnish (optional)

Kitchen Tools Needed:


  • Skillet
  • Cutting Board
  • Knife
  • Spatula
  • Oven

Instructions:


  • Preheat the oven to 180°C (350°F).
  • In a skillet, heat olive oil over medium heat. Add sliced onion and bell pepper, sautéing until they are soft and slightly caramelized.
  • Add minced garlic, and cook for an additional 1-2 minutes until fragrant.
  • Season the chicken breast with chili powder, paprika, cumin, salt, and pepper. Add the chicken to the skillet and cook until fully cooked through and no longer pink, approximately 6-7 minutes per side.
  • Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
  • Cut the submarine rolls lengthwise without completely cutting through, creating a pocket for the filling.
  • Layer the chicken strips and sautéed vegetables inside the submarine rolls. Top generously with shredded cheddar cheese.
  • Place the filled submarine rolls on a baking sheet and bake in the preheated oven for about 10-12 minutes or until the cheese is bubbly and slightly golden.
  • Remove from the oven and garnish with fresh cilantro if desired. Serve hot.

Macros:

  • Total Calories: 720kcal
  • Carbs: 75g
  • Proteins: 60g
  • Fats: 30g

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