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Sizzling chicken fajitas
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Total Time:
15 minutes
Whip up a quick and easy Mexican-inspired dish for a convenient weeknight dinner that will leave you with delicious leftovers.
Ingredients:
  • 1 dried smoked chipotle or ancho chilli
  • 1 ripe large tomato
  • ½ a bunch of fresh coriander
  • 1 fresh red chilli
  • 2 limes
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon low-salt soy sauce
  • 2 mixed-colour peppers
  • 1 red onion
  • 2 x 200 g skinless higher-welfare chicken breasts
  • 1 heaped teaspoon sweet smoked paprika plus extra to serve
  • olive oil
  • 1 x 400 g tin of mixed beans
  • ½ teaspoon cumin seeds
  • 1 x 250 g pack of cooked brown rice
  • 1 lemon
  • 4 wholemeal flour tortillas
  • 4 tablespoon fat-free natural yoghurt
  • 20 g feta cheese
Instructions:
  • Prepare ingredients and equipment. Tear the dried chili into the liquidizer and cover with boiling water. Add spring onions, tomato, coriander stalks, fresh chili, juice of 1 lime, balsamic and soy sauce, then cover and let sit. Remove stalks and seeds from peppers, tear up, and place on griddle pan with red onion. Season and char. Season chicken with salt, pepper, and paprika, then flatten to 1.5cm thickness. Cook in frying pan. Drain and rinse beans, then cook in large pan with cumin seeds and fresh chili until crispy-skinned. Blend liquidizer contents and transfer to serving bowl. Mix rice and lemon juice with beans. Warm tortillas on griddle pan. Serve sliced chicken with charred veg, rice and beans, tortillas, lime wedges, yogurt, crumbled feta, and coriander.

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