Easy chicken fajitas recipe
 Easy chicken fajitas make a really easy dinner and the toppings can be tailored according to who is eating and what is in the fridge. So simple! Each serving provides 564 kcal, 31g protein, 68g carbohydrate (of which 9.8g sugars), 7.6g fat (of which 4.5g saturates), 7.6g fibre and 2.1g salt. 6 flour tortillas 2 chicken breasts, cut into strips2 garlic cloves, finely chopped ½ tsp ground cumin 1 tsp chilli powder 1 lime, juice only2 tbsp olive oil 1 red onion, thinly sliced2 peppers, preferably different colours, thinly slicedsalt and freshly ground black pepper 6 flour tortillas 2 chicken breasts, cut into strips 2 garlic cloves, finely chopped ½ tsp ground cumin 1 tsp chilli powder 1 lime, juice only 2 tbsp olive oil 1 red onion, thinly sliced 2 peppers, preferably different colours, thinly sliced salt and freshly ground black pepper 1 avocado, peeled, de-stoned and mashed handful shredded iceberg lettucehandful fresh coriander, leaves pickedsalsa, shop-bought or homemadesoured creamgrated cheddar 1 avocado, peeled, de-stoned and mashed handful shredded iceberg lettuce handful fresh coriander, leaves picked salsa, shop-bought or homemade soured cream grated cheddar Method Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges.Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges. Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings. Recipe tips If you don't want to shell out for chicken breast, these fajitas can be made with chicken thighs, or with slices of tofu. If you don't have any foil, you can heat the tortillas up in a dry frying pan over a medium-high heat, turning once, until it is hot through and pliable.