Recipe of the Day – Sizzling Chicken Fajitas

Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice & Beans

841_1_1354888451_lrg

Nutritional Information (amount per serving)
Calories
610kcal Carbs
43.2g Sugar
10.4g Fat
19.3g Saturates
4.5g Protein
48.8g

Serves 4 Approx time: 15 Difficulty: super easy

Ingredients
1 dried smoked chipotle or ancho chilli
2 spring onions
1 ripe large tomato
½ a bunch fresh coriander
1 fresh red chilli
2 limes
2 tsp balsamic vinegar
1 tbsp low-salt soy sauce
2 mixed-colour peppers
1 red onion
2 x 200 g skinless higher-welfare chicken breasts
1 heaped tsp sweet smoked paprika, plus extra to serve
olive oil
1 x 400 g tin of mixed beans
½ tsp cumin seeds
1 fresh red chilli
1 x 250 g pack of cooked brown rice
1 lemon
4 wholemeal flour tortillas
4 tbsp fat-free natural yoghurt
20 g feta cheese

Method
Ingredients out • Kettle boiled • Liquidizer • Griddle pan, high heat • Medium frying pan, medium-high heat • Large pan, medium heat

START COOKING
Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves