Chicken Fajita

This delicious Mexican recipe is a great one to add to your skill set. It makes a great dinner but you could also double it up and save some for lunch the next day.

Serves 2

Taste: Simplicity: Cost:

Recipe by Lucy Pimlott

Ingredients

2 or 3 chicken breasts
2 peppers
1 red onion
Vegetable or olive oil
Chili powder
Garlic powder
Salt
Cumin powder
Paprika powder
Tortillas
Cheese
Suggested accompaniments = guacamole, lime juice, salad, parsley

Method

Slice the chicken breasts into thin pieces on a clean chopping board. Put them into a bowl along with the chilli, garlic, paprika and cumin powders and a splash of oil. Let the bowl sit in the fridge for around 1 hour to marinate for maximum flavour.
Whilst the chicken is marinating in the fridge, wash the bell peppers and slice them into thin strips using a clean knife and chopping board. Chop the red onion into similarly thin slices.
Once the chicken has marinated, take it out of the fridge and prepare the frying pan. Turn the hob’s heat to medium/ medium-high and add 1 tablespoon of oil.
As soon as the oil is hot, add the vegetables along with a teaspoon of each seasoning. Fry them for around 4 minutes before adding the chicken.
Fry the ingredients until the chicken is fully cooked.
Serve immediately with tortillas and cheese.

Tips

If short on time, skip the marination and add the chicken to the pan as soon as the chicken and veg are sliced- just be sure to add enough seasoning.
Vegetarians and vegans can substitute the chicken for portobello mushrooms, Quorn pieces or black beans.