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Mick and Jodie-Anne's chicken fajita

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Get your Mexican fix tonight and try this mouth-watering chicken fajita. It’s loaded with tasty spices and creamy guac.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes

Ingredients

  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 red onion, thinly sliced
  • 1/2 red capsicum, seeded, thinly sliced
  • 1/2 green capsicum, seeded, thinly sliced
  • 1/2 yellow capsicum, seeded, thinly sliced
  • 1/3 cup (80ml) olive oil
  • 1 chicken breast fillets (about 400g), thinly sliced into long strips
  • 125g can black beans, rinsed, drained
  • 125g can corn kernels, rinsed, drained
  • 250g pkt Uncle Ben's Mexican Style Rice
  • 1 lime, halved
  • Coriander leaves, to serve
  • 8 tortilla wraps
  • Greek-style yoghurt, to serve
  • Greek-style yoghurt, to serve

Guacamole

  • 1 large avocado, stoned, peeled, mashed
  • 1/2 lime, juiced
  • 2 tbs chopped coriander

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the paprika, ground coriander, ground cumin and the chilli powder in a small bowl. Place the onion, combined capsicum, half the oil and one-third of the spice mixture in a bowl. Toss to coat. Place the chicken in a separate bowl with the remaining spice mix and oil. Toss to coat.

  2. Step 2

    To make the guacamole, combine the avocado, lime juice and coriander in a small bowl. Season.

  3. Step 3

    Heat a frying pan or chargrill over medium-high heat. Cook the capsicum mixture for 5 mins or until just softened. Push the capsicum mixture to the edges of the pan. Add the chicken and cook, stirring for 3-4 mins or until cooked through. Transfer the chicken mixture to a bowl.

  4. Step 4

    Add the black beans, corn and rice to the pan. Cook, stirring, for 2-3 mins or until combined and heated through. Return the chicken mixture to the pan and stir to combine. Transfer the rice mixture to a serving bowl. Squeeze lime halves over the rice mixture. Sprinkle with coriander leaves.

  5. Step 5

    Heat the tortillas following packet directions. Divide among serving plates. Top with the rice mixture, guacamole and yoghurt. Serve with the lime cheeks.


Recipe tip

Swap the chicken for 200g sliced mushrooms for a vegetarian option.

Mick and Jodie-Anne's chicken fajita

Mick and Jodie-Anne's chicken fajita
  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Ingredients
  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 red onion, thinly sliced
  • 1/2 red capsicum, seeded, thinly sliced
  • 1/2 green capsicum, seeded, thinly sliced
  • 1/2 yellow capsicum, seeded, thinly sliced
  • 1/3 cup (80ml) olive oil
  • 1 chicken breast fillets (about 400g), thinly sliced into long strips
  • 125g can black beans, rinsed, drained
  • 125g can corn kernels, rinsed, drained
  • 250g pkt Uncle Ben's Mexican Style Rice
  • 1 lime, halved
  • Coriander leaves, to serve
  • 8 tortilla wraps
  • Greek-style yoghurt, to serve
  • Greek-style yoghurt, to serve

Guacamole

  • 1 large avocado, stoned, peeled, mashed
  • 1/2 lime, juiced
  • 2 tbs chopped coriander
    Description

    Get your Mexican fix tonight and try this mouth-watering chicken fajita. It’s loaded with tasty spices and creamy guac.

    Method

    1. Step 1

      Combine the paprika, ground coriander, ground cumin and the chilli powder in a small bowl. Place the onion, combined capsicum, half the oil and one-third of the spice mixture in a bowl. Toss to coat. Place the chicken in a separate bowl with the remaining spice mix and oil. Toss to coat.

    2. Step 2

      To make the guacamole, combine the avocado, lime juice and coriander in a small bowl. Season.

    3. Step 3

      Heat a frying pan or chargrill over medium-high heat. Cook the capsicum mixture for 5 mins or until just softened. Push the capsicum mixture to the edges of the pan. Add the chicken and cook, stirring for 3-4 mins or until cooked through. Transfer the chicken mixture to a bowl.

    4. Step 4

      Add the black beans, corn and rice to the pan. Cook, stirring, for 2-3 mins or until combined and heated through. Return the chicken mixture to the pan and stir to combine. Transfer the rice mixture to a serving bowl. Squeeze lime halves over the rice mixture. Sprinkle with coriander leaves.

    5. Step 5

      Heat the tortillas following packet directions. Divide among serving plates. Top with the rice mixture, guacamole and yoghurt. Serve with the lime cheeks.