Chicken Fajitas

By Hester

Ingredients

• 1 red pepper
• 1 medium red onion
• 2 skinless, boneless higher-welfare chicken breasts
• 1 teaspoon smoked paprika
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup chopped cilantro
• freshly ground black pepper
• 4 small flour tortillas , or 2 large
• 150 ml good quality fat-free natural yoghurt
• 50 g Cheddar cheese

Details

Servings 2
Adapted from jamieoliver.com

Preparation

Step 1

Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 1 hour.

Use a pair of tongs to put all the pieces of chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through, remove and add the pepper, onion. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.

Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes. Add the chicken back to the pan.

As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.

Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.