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Mexican Recipes
Fajita Chicken

Fajita Chicken

with Roasted Peppers, Refried Beans and Wedges

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In this flavoursome Mexican recipe, you'll learn how to butterfly chicken. It's a great time-saving technique as it means the meat cooks more quickly. Anything that speeds up dinner's arrival on the table is a good thing, right? ¡Ándale, Ándale!

Tags:SpicyUnder 600 calories
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

½ unit(s)

Lime

½ unit(s)

Green Bullet Chilli

1 pack(s)

Mixed Beans

2 unit(s)

Chicken Breasts

1 sachet

Mexican Spice

1 sachet

Chicken Stock Powder

1 pack(s)

Potatoes

2 unit(s)

Garlic

Not included in your delivery

50 milliliter(s)

Water

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2389 kJ
Energy (kcal)571 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate56 g
of which sugars6.0 g
Protein54 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Prep the Veggies
Prep the Veggies
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Roast the Peppers
Roast the Peppers
2

Meanwhile, halve the peppers and discard the core and seeds. Slice into thin strips. Halve, peel and finely chop the shallot. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Put the peppers on a lined baking tray. Drizzle over some oil, season with salt and pepper and toss to coat. Spread out evenly, then roast on the middle shelf of your oven until soft and slightly crispy round the edges, 15 mins.

Get Butterflying!
Get Butterflying!
3

While everything cooks, lay your chicken breast on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). Transfer them to a mixing bowl. Add a drizzle of oil, a squeeze of lime juice and half the Mexican spice mix then use your hands to mix thoroughly. IMPORTANT: Remember to wash your hands after handling raw meat!

Cook the Chicken
Cook the Chicken
4

Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side. Transfer to the tray with the peppers. Roast for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Don't wash the pan, we'll use it in the next step.

Fry the Beans
Fry the Beans
5

Meanwhile, drain and rinse the beans in a colander. Add another splash of oil to your now empty frying pan and put it back on medium-high heat. Add the shallot and cook for 2 mins. Add the garlic and remaining Mexican spice and cook for 1 min. Add the mixed beans, chicken stock powder and water (see ingredients for amount). Season with salt and pepper. Pop a lid on the pan and cook for 5 mins. When cooked, mash to break up the beans with a potato masher (or the back of a fork).

Finish and Serve
Finish and Serve
6

Mix the lime zest and olive oil (see ingredients for amount) with a squeeze of lime juice in a small bowl. Season with salt and pepper. Divide the refried beans between plates with the chicken beside and the peppers on top of this. Add the wedges and dress with some of the lime sauce. Squeeze over a little more lime juice for good measure. Enjoy!