Red pepper & chicken fajitas

Name: Red pepper & chicken fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp olive oil; 1½ unwaxed limes, zest and juice; 2 clove/s garlic, crushed; 30 g pack fajita seasoning; 380 g slower reared chicken breast fillets, cut into strips; 198 g can sweetcorn, drained; 1 jalapeño, finely chopped (fresh or jarred); 25 g coriander, leaves chopped; 2 red peppers, sliced; 1 red onion, finely sliced; 8 wheat & corn tortillas

A firm family favourite, with a punchy sweetcorn and jalapeño salsa to liven things up.

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High protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp olive oil
1½ unwaxed limes, zest and juice
2 clove/s garlic, crushed
½ x 30g pack fajita seasoning
380g slower reared chicken breast fillets, cut into strips
198g can sweetcorn, drained
1 jalapeño, finely chopped (fresh or jarred)
½ x 25g coriander, leaves chopped
2 red peppers, sliced
1 red onion, finely sliced
8 wheat & corn tortillas

In a bowl, combine 2 tbsp oil, the juice of 1 lime, the garlic and the fajita seasoning. Add the chicken, mix to coat, then cover and chill until needed.
Heat a large frying pan over a high heat. Pat the sweetcorn dry with kitchen paper, then add to the pan and toss over the heat for 2-3 minutes until lightly charred. Tip into a bowl, add the juice of ½ lime and all of the zest, a pinch of salt, the jalapeño and most of the coriander. Set aside.
Return the frying pan to a high heat with 1 tbsp oil. Add the peppers, onion and a pinch of salt. Leave undisturbed for a minute, then toss over the heat for 8-10 minutes until softened and charred in places. Tip into a serving dish.
Return the pan to a high heat with the remaining 1 tbsp oil. Fry the chicken, stirring, for 6-7 minutes until cooked through, no pink meat remains and the juices run clear.
Meanwhile, heat the tortillas according to pack instructions, then serve with the vegetables, chicken and sweetcorn salsa. Scatter over the remaining coriander with some guacamole and soured cream, if liked

Typical values per serving when made using specific products in recipe