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Chicken fajitas

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

with grilled peppers and chipotle yoghurt

Ready in around 25 mins

RECIPE FACT:

The official name for Mexico is the United Mexican States.

Nutritional Info:

Energy: 3,478kJ (831kcal)
Protein: 49g
Carbohydate: 76g
Sugars: 18g
Fat, total:36g
Saturated:8g
Sodium:1,328mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE VEGETABLES:
Cut the roasted capsicum into ½ cm strips. Peel the red onion and cut into 1 cm wedges. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and cook for 5-6 mins. Add the corn and roasted capsicum then 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 the chicken into 1 cm strips then add to a bowl with the fajita marinade and mix well. Place the pan back over a medium heat with a drizzle of oil. Once hot, add the chicken and cook for 3-4 mins or until cooked through then remove from the heat and season with salt and pepper.
3. TO WARM THE TORTILLAS AND PREPARE THE GARNISH:
Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tortillas for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. 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 stalks and set aside.
TO SERVE:
Place the warmed tortillas onto a chopping board then spread with avocado sour cream. Top with a spoonful of vegetables and fajita chicken. Drizzle with chipotle yoghurt dressing and sprinkle over chopped coriander and toasted pumpkin seeds.