Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice & Beans

Nutrition per serving    (USDA % daily values)
CAL
544
FAT
30%
CHOL
35%
SOD
42%
Uploaded by: 0f233606f9e4

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Ingredients for 4 servings

1 dried smoked chipotle or ancho chilli

2 spring onions

1 ripe large tomato

½ a bunch fresh coriander

1 fresh red chilli

2 limes

2 tsp balsamic vinegar

1 tbsp low-salt soy sauce

2 mixed-colour peppers

1 red onion

2 x 200 g skinless higher-welfare chicken breasts

1 heaped tsp sweet smoked paprika, plus extra to serve

olive oil

1 x 400 g tin of mixed beans

½ tsp cumin seeds

1 fresh red chilli

1 x 250 g pack of cooked brown rice

1 lemon

4 wholemeal flour tortillas

4 tbsp fat-free natural yoghurt

20 g feta cheese

Preparation

1.

Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves

View instructions at
Melanie Lawlor

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