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Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice & Beans

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

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