Red Pepper, sliced 1
Yellow Pepper, sliced 1
Echalion Shallot, chopped 1
Coriander, chopped ½ bunch
Green Chilli, chopped ½
Mixed Beans 1 tin
Chicken Breast, butterflied 2
Fajita Seasoning 1 tsp
Chicken Stock Pot ½
Olive Oil* 2 tbsp
PREP THE VEGGIES Preheat your oven to 220°C. Halve, then remove the cores from the red and yellow peppers and cut into 1cm slices. Halve, peel and finely chop the shallot. Zest the lime. Roughly chop the coriander (stalks and all). Halve, deseed and finely chop the green chilli. Drain and rinse the mixed beans in a colander.
ROAST THE PEPPERS Put the peppers on a lined baking tray. Drizzle over some oil, season with salt and pepper and toss to coat. Spread out evenly, then roast on the top shelf of your oven until soft and slightly crispy round the edges, 15 mins.
GET BUTTERFLYING! Place your hand flat on top of one of the chicken breasts and slice from the side so it opens like a book. This is butterflying!
When all are butterflied, transfer them to a mixing bowl. Add a drizzle of oil, a squeeze of lime juice and the fajita seasoning, then coat the chicken in the mixture with your hands. Add less spice if you don’t like heat. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
COOK THE CHICKEN Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side. Transfer to the tray with the peppers. Roast for 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Don’t wash the
pan, we’ll use it in the next step.
FRY THE BEANS Add another splash of oil to your now empty frying pan and put it back on mediumhigh heat. Add three-quarters of the shallot. Cook for 2 mins. Add as much chilli as you dare, the mixed beans, stock pot and water (see ingredients for amount). Season with salt and pepper. Pop on a lid and cook for 5 mins. When cooked, mash to break up the beans with a potato masher (or the back of a fork).
FINISH AND SERVE Put the remaining shallot in a small bowl. Add the coriander, lime zest and olive oil (see ingredients for amount). Season with salt and pepper. Divide the refried beans between your plates and place the roasted peppers alongside. Pop the chicken on top and dress with some of the shallot and coriander drizzle. Squeeze over a little more lime juice for good measure. Enjoy!