Jamie Oliver

Sizzling chicken fajitas grilled peppers, salsa, rice & beans

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Sizzling chicken fajitas grilled peppers, salsa, rice & beans

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    610
    31%
  • Fat
    19.3g
    28%
  • Saturates
    4.5g
    23%
  • Protein
    48.8g
    108%
  • Carbs
    43.2g
    17%
  • Sugar
    10.4g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

Nutrition per serving
  • Calories
    610
    31%
  • Fat
    19.3g
    28%
  • Saturates
    4.5g
    23%
  • Protein
    48.8g
    108%
  • Carbs
    43.2g
    17%
  • Sugar
    10.4g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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

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