Fajita Chicken

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.