Our Recipe BoxesGift Cards
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fajita Chicken

Fajita Chicken

with Roasted Pepper, Homemade Refried Beans and Wedges

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!

Under 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time10 minutes


serving amount


Chicken Breasts


Chicken Stock Powder


Echalion Shallot


Mixed Beans


Yellow Pepper


Garlic Clove




Mexican Style Spice Mix



Not included in your delivery


Olive Oil




Nutritional information

Energy (kcal)569 kcal
Energy (kJ)2381 kJ
Fat13 g
of which saturates2 g
Carbohydrate58 g
of which sugars7 g
Protein54 g
Salt1.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Grill Pan
Cling Film
Potato Masher


Prep the veggies

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 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

Meanwhile, halve the pepper 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 pepper 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, 15-17 mins.

Get butterflying!

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. Season with salt and pepper, then use your hands to mix thoroughly. IMPORTANT: Remember to wash your hands after handling raw meat!

Cook the chicken

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

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

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