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Fajita Chicken Breast Loaded Wedges
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Fajita Chicken Breast Loaded Wedges

Fajita Chicken Breast Loaded Wedges

with Cheese and Greek Yoghurt

This delicious Fajita Chicken Breast Loaded Wedges has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Extra spicy
Family Friendly
Under 650 calories
Allergens:
Milk

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 time25 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

260 grams

Diced Chicken Breast

20 grams

Chipotle Paste

50.25 grams

Greek Style Natural Yoghurt

(Contains Milk)

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Nutritional information

Energy (kJ)2425 kJ
Energy (kcal)580 kcal
Fat11.5 g
of which saturates5.8 g
Carbohydrate76.7 g
of which sugars8.7 g
Protein44.6 g
Salt0.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Large Frying Pan

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Get Prepped
2

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Peel and grate the garlic (or use a garlic press). 

Grate the Cheddar cheese.

Fry the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the Veg and Spice
4

Once the chicken is cooked, add the sliced pepper to the pan and stir-fry until just soft, 4-5 mins. 

Reduce the heat to medium, then add the garlic and chipotle paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.

Finishing Touches
5

Taste the fajita mix and season with salt and pepper if needed. Add a splash of water if it's little too dry.

Load and Serve
6

When everything's ready, share the wedges between your plates and top with the chicken fajita mix.

Sprinkle over the cheese. Finish with a dollop of Greek yoghurt - wedges loaded!

Enjoy!