Name: Abi Harrison's chicken fajitas
Total time: 1200 s
Yield: 4
Ingredients: 100 gram red cherry tomato; 2 red onion; 25 gram coriander; 1/2 lime; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 500 gram skinless chicken breast; 1 red pepper; 1 yellow pepper; 1 tablespoon tomato purée; 4 wholemeal tortilla; 50 gram 0% fat Greek yogurt

Step 1

To make the salsa, add half the tomatoes (100 g) , a small handful of the red onions (2) , half the fresh coriander (25 g) and the lime juice (1/2) to a bowl and stir. Season with a pinch of salt and set aside.

Step 2

Put the paprika (2 g) , ground cumin (2 g) and ground coriander (as needed) into a bowl with the chicken (500 g) and mix well so the chicken is fully coated. Heat a splash of olive oil in a frying pan over a medium heat. Add the chicken and stir-fry until golden and caramelised, then remove from the pan.

Step 3

Add another splash of olive oil to the same pan, then add the remaining red onion, red pepper (1) and the yellow pepper (1) . Cook for 10 minutes until softened. Add the tomato purée (15 g) and cook for 2 minutes before adding the chicken back to the pan along with the remaining tomatoes. Cook for a further 4-5 minutes, until the chicken is cooked through, then add the remaining fresh coriander.

Step 4

Warm the tortillas (4) according to the pack instructions. Fill each with some of the chicken and pepper mix and top with the salsa and yogurt (50 g) .

Abi Harrison's chicken fajitas

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Smoky pomegranate paloma

Eggs royale fluffy pancakes

Beetroot, potato and stuffing traybake

Meltingly tender lamb flatbreads with tzatziki and pickles

Bruschetta salmon

Crispy kale and citrus salad with coconut and ginger dressing

Watercolour layer cake

Autumn fruit galette

SLT salad with crispy pitta croutons

Dukkah-crusted red pepper salmon

Spicy sausage pasta

Cheat’s Red Diamond strawberry trifle

Spiced apple punch

Percy Pig Easter chocolate bark

Roasted Romano pepper soup, crunchy crumbs and burrata

Plum, peach and rocket salad with pecorino and black pepper