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Fajita Chicken

Fajita Chicken

with Roasted Pepper, 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:Under 600 caloriesSpicy

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


½ unit(s)


1 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 sachet

Tomato Puree

2 unit(s)

Chicken Fillet

1 pot(s)

Mexican Spice

1 pack(s)

Red Kidney Beans

1 sachet

Chicken Stock Powder

Not included in your delivery

50 milliliter(s)

Olive Oil

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2402 kJ
Energy (kcal)574 kcal
Fat12.8 g
of which saturates2.4 g
Carbohydrate59.2 g
of which sugars7.6 g
Protein52.5 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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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. Meanwhile, zest and halve the lime. Chop the tomatoes into 1cm chunks. Squeeze the lime juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and add the tomatoes. Mix to combine and set aside.


Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. 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.


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!


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.


Meanwhile, drain and rinse the kidney beans in a colander, pop half in a bowl and roughly mash with a fork. Add another splash of oil to your now empty frying pan and put it back on medium-high heat. Add the garlic, tomato puree and remaining Mexican spice and cook for 1 min. Add the mixed kidney beans (both whole and crushed), chicken stock powder and water (see ingredients for amount). Season with salt and pepper. Bring to the boil and simmer until thickened, 4-5 mins, stir a couple of times.


Divide the beans between plates, with the chicken, wedges and peppers alongside. Spoon your tomato salsa over the chicken and sprinkle over the lime zest. Enjoy!