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Chicken Fajitas with Mexican Bean Salad

Chicken Fajitas with Mexican Bean Salad

Putting the sizzle into mealtimes, these spicy fajitas are perfect for sharing. Move away from the standard packet mix and make our tasty, Mexican-inspired recipe instead. Fabulously colorful and packed full of flavour.

Ingredients

  • Chicken Marinade
  • 500g chicken mini fillets
  • 1 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1 & 1/2 tbsp. olive oil
  • Juice of 1 lime
  • Mexican Bean Salad
  • 1 tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 3 red peppers (approx. 240g), chopped
  • 2 red onions (approx. 180g), chopped
  • 1 x 400g tin of black beans, drained and rinsed
  • 200g tinned sweetcorn, drained
  • 200g cherry tomotoes
  • 1 avocado (approx. 160g), chopped.
  • Fresh coriander
  • Red chillies, sliced
  • Dressing
  • 1 tbsp. olive oil
  • Juice of 1/2 a lime
  • 1 tsp. honey
  • Pinch of chilli flakes
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • To serve
  • 160g Greek Yogurt (0% fat)
  • 4 wholemeal mini or diet wraps
  • 60g reduced-fat cheddar cheese

Preparation time:

Cooking time:

Skill level:

Medium

Serves:

Four

Method

  1. Mix the ingredients for the marinade using 1 tbsp. olive oil and add the chicken, making sure it's coated well. Refrigerate for at least 30 minutes. 

  2. Preheat the oven to 220°C (200°C Fan). Once the chicken has marinaded, spread out evenly on a non-stick baking sheet. Dizzle with a further 1/2 tbsp olive oil. Cook for 20 minutes.

  3. To make the salad, heat 1 tbsp. olive oil in a non-stick pan with a lid, add the smoked paprika, cumin and stir well. Add the peppers, onions and cook with the lid on a gentle heat until the vegetables are softened (approx. 15-20 minutes). Add 2-3 tbsp. water if the vegetables start to stick. Once cooked, add to a large severing bowl and leave aside to cool slightly.

  4. Drain and rinse the black beans and sweetcorn and then stir through the pepper and onion mix. 

  5. Add the tomatoes, avacardo and chopped coriander. Combine all the dressing ingredients in a jug and whisk well. Dress your salad and add slices of red chilli. 

  6. Serve the chicken with the salad, wraps, grated cheese and yogurt.

Nutritional information per serving:

kcalories

592

protein

50g

carbs

42g

fat

25g

Print recipe

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