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Chicken Fajitas

with Sticky Veggies, Jalapenos and Spicy Wedges
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
330 kcal
Protein
: 
34.6g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

40 grams

Mature Cheddar Cheese

2 unit(s)

British Chicken Breasts

1 unit(s)

Green Chilli

1 pot(s)

Mexican Style Spice Mix

1 unit(s)

Lime

150 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

8 unit(s)

Flour Tortillas

1 unit(s)

Red Onion

Energy (kJ)1380 kJ
Energy (kcal)330 kcal
Fat19.3 g
of which saturates10 g
Carbohydrate10 g
of which sugars6.9 g
Dietary Fibre1.2 g
Protein34.6 g
Salt0.2 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Pre-heat the oven to 200 degrees. Remove the core from the red pepper then thinly slice. Cut the red onion in half through the root. Peel and thinly slice into half moon shapes. Thinly slice the green chilli. Zest the lime and grate the cheddar cheese. Thinly slice the chicken breasts into strips. Tip: Thoroughly wash hands and surfaces after handling the green chilli. The heat is transferable and can burn more than your throat!

2

Quick-pickle the green chilli. Place the chilli slices in a small bowl and toss with the juice of the other half of lime.

3

Cook the fajita veggies. Heat a drizzle of oil in a large frying pan over medium-high heat. Add the onions and red pepper to the pan and cook, tossing, for 7-8 minutes, until softened and slightly caramelized. Season with a pinch of salt and a generous grind of black pepper. Transfer the veggies to a bowl and wipe out the pan with kitchen roll.

4

Put the frying pan back on medium-high heat and add a splash of oil. Add the sliced chicken breast to the pan and cook for 5 minutes stirring occasionally so as to allow the chicken pieces to brown. After 5 mins, add the Mexican spices to the pan and cook for another 5 mins or until the chicken is cooked through. Tip: The chicken is cooked when the centre is no longer pink. When the chicken is cooked, add the cooked veggies back into the pan and cook for another minute or until warmed through.

5

Next make the zesty sour cream. In a small bowl, stir together the sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.

6

Place the chicken mixture inside the tortillas and top with the grated cheese. Finish with a dollop of the lime cream and pickled chillis. Enjoy!

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