Chef Dropout’s Fajita Recipe
Objective:
We choice this meal because it was an easy dish to cook, colorful, and fun for our taste buds. The ingredients were cheap and health for college students. Preparing the meal only takes about 30 min. We choose chicken for our protein because it’s lean meat and easy to cook. This will supply lunch for six while having leftovers.
Ingredients:
- 2 lbs boneless breast chicken*
- Expensive than we realized
- Mango unit price = $3.49
- Lime unit price = $0.34
- Red pepper unit price = $0.99
- Green pepper unit price = $0.99
- Onion’s unit price = $0.99
- Corn tortilla = $1.89, cents/oz = $0.687
- Yellow rice unit price = $1.69, unit price = $0.169
- Salt**
- Thyme
- Basil
- black peppers
- Garlic powder
- 2 tablespoons of olive oil
- =$17.70 (with tax included)
*$3.99 chicken was more
**From salt to garlic powder was not purchased
Directions (Annotations on the 2ndpage):
- Dice the chicken*
- Chop the onions, the red and green peppers
- Slice the mango**
- Put the onions, red and green peppers in a bowl
- Grab a saucepan and pour 2 tablespoons of olive oil. Let that heat up.
- Place the diced chicken in saucepan***
- Pour water in the pot and wait until it boils
- Pour rice in the pot****
- Stir the chicken around the saucepan
- Stir fry the vegetables with a teaspoon of olive oil in the saucepan
- Squeeze half of the lime in the saucepan and leave it in.
- Put the tortilla on the skillet for one minute on each side*****
- After the stir fry was done for the vegetables, mix with the mango
*Steps 1-3 can be done in any order
**Mango can be diced as well
***15-20 minutes for the chicken to be cooked
****20-25 minutes for the rice to be cooked
*****Each side should be a little brown or tortilla can be placed in the microwave for 5-10 seconds
Ratings
- Taste: 9/10
Add a little bit of salt
- Mouthfeel/consistency: 9/10
It had a crunchy taste with vegetables and fruit
- Smell: 10/10
- Visual appeal: 10/10
- Creativity: 8/10
Mango was a special fruit