Method

1. 01

   Prepare the Chicken and Vegetables5 min

   Trim any excess fat from the 600g chicken breasts, then slice them into thin, even strips, approximately 1 cm thick. Deseed and slice the red and yellow bell peppers into thin strips. Halve and thinly slice the medium onion.

2. 02

   Make the Fajita Seasoning2 min

   In a small bowl, combine the 2 teaspoons smoked paprika, 1 teaspoon cumin powder, 1 teaspoon mild chilli powder, 0.5 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly.

3. 03

   Marinate the Chicken3 min

   Place the chicken strips in a large bowl. Add 1 tablespoon (15ml) of the olive oil and half of the prepared fajita seasoning. Toss well to ensure the chicken is evenly coated. Set aside.

4. 04

   Cook the Vegetables7 min

   Heat the remaining 1 tablespoon (15ml) of olive oil in a large frying pan or cast iron skillet over a medium-high heat. Add the sliced onions and bell peppers, along with the remaining half of the fajita seasoning. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly caramelised. Remove the cooked vegetables from the pan and set aside.

5. 05

   Cook the Chicken5 min

   Return the same pan to a medium-high heat. Add the marinated chicken strips in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-6 minutes, turning occasionally, until the chicken is golden brown, cooked through, and no longer pink in the centre.

6. 06

   Combine and Finish1 min

   Once the chicken is cooked, return the sautéed vegetables to the pan with the chicken. Stir everything together gently. Squeeze the juice from the fresh lime over the mixture and toss briefly to combine.

7. 07

   Warm the Tortillas5 min

   While the chicken and vegetables are cooking, warm the flour tortillas. You can do this by wrapping them in foil and heating them in an oven at 180°C (160°C fan/Gas Mark 4) for 5-7 minutes, or by warming them individually in a dry frying pan for about 20-30 seconds per side until pliable.

8. 08

   Serve1 min

   Transfer the sizzling chicken and vegetable mixture to a serving platter or keep it warm in the pan. Garnish with a generous sprinkle of freshly chopped coriander. Serve immediately with the warm tortillas and your favourite accompaniments.