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Chicken fajitas

Name: Chicken fajitas
Cook time: 25 min
Yield: 4

with grilled peppers, baby spinach and yoghurt and lime dressing

Ready in around 25 mins

RECIPE FACT:

The official name for Mexico is the United Mexican States.

Nutritional Info:

Energy: 2594kj (619Kcal)
Protein: 42g
Carbohydrate: 62g
Fat: 17g
Contains: Milk, Soy, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat your BBQ to medium if using.
1. TO COOK THE VEGETABLES:

Cut the capsicums in half and remove the seeds then finely slice into ½ cm strips. Peel the red onion and cut into 1 cm wedges. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once the pan is hot fry the onion and capsicum for 6-7 mins. Add the sweet corn and cook for a further 2 mins. Remove from the heat and stir through the baby spinach - allowing it to wilt then place into a serving bowl.
2. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into four pieces and mix together with the pot of fajita marinade in a bowl. Return the same frying pan to a medium heat with a drizzle of oil. Cook the chicken pieces for 3 mins before turning and cook for a further 3-4 mins. Remove from the heat. Season with salt and pepper.
BBQ METHOD:

Alternatively cook your chicken on your preheated BBQ as per instructions above.
3. TO WARM THE TORTILLAS AND PREPARE THE GARNISHES:

Frying pan method (preferred): Remove the tortillas from their packaging. Place a dry pan over a high heat. Warm each tortilla for 30-60 seconds on each side. Microwave method: Open and remove the tortillas from their packaging and wrap in a clean tea towel. Place onto a plate and microwave on high for 45-60 secs. Roughly chop the coriander including the stalk which has lots of flavour and set aside.
To serve:

Place the warmed tortilla onto a chopping board. Place a heaped spoonful of vegetables in the middle and then add some fajita chicken. Drizzle with 1-2 tsps of yoghurt & lime dressing and a sprinkle of chopped coriander.