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Chicken fajitas

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

with grilled peppers, avocado sour cream and chipotle yoghurt

Ready in around 25 mins

RECIPE FACT:

The official name for Mexico is the United Mexican States.

Nutritional Info:

Energy: 3215kj (769Kcal)
Protein: 49g
Carbohydrate: 61g
Fat: 33g
Contains: Gluten, Milk, Soy

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 oil in a large frying pan over a medium-high heat. Once hot fry the onion and capsicum for 5-6 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 breasts from their packaging and pat dry with a paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways. Then cut in 1 cm wide strips and mix with the pot of fajita marinade in a bowl. Return the same frying pan to a medium heat with a drizzle of oil. Once hot cook the chicken for 3-4 mins, or until cooked through then remove from the heat and 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 GARNISH:

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 and set aside.
TO SERVE:

Place the warmed tortilla onto a chopping board then spread over some avocado sour cream. Top with a spoonful of vegetables and fajita chicken. Drizzle with some chipotle yoghurt dressing finishing with a sprinkle of chopped coriander and toasted pumpkin seeds.