Serves: 2

Ingredients

1 Chicken Breast

Dash Olive Oil

1 Onions

1 Red Bell Pepper

1 Yellow Bell pepper

Dash Fresh Lime juice

2 Garlic Cloves

Pinch Ground Cumin

Pinch Chilli powder

1 Jalapeno Peppers

2 Tortilla Breads

Allergens and properties

Contains gluten

May contain sesame

Method

1. Cut the chicken breast in half, horizontally. Place in plastic food bag and hit with rolling pin to flatten the breast.

2. For the Marinate; mix the lime juice, olive oil, garlic , salt, ground cumin, chilli powder into a large bowl and mix together.

3. Seed and dice the jalapeño into very small pieces. Add to the marinate mix together.

4. Add the chicken strips, mix well, cover and place in the fridge for 1-8 hours.

5. Shake off excess marinate. Place large pan over a high heat, add a dash of oil, as soon as the oil begins to smoke, lay the chicken  in the pan. Let the chicken cook for a few minutes then turn the chicken when cooked, no pink. Remove chicken from pan, place in foil, let it rest for a few minutes. 

6. Then fry the peppers and onions in the pan. Let them cook for approx 5 minutes, stirring whilst cooking.

7. Whilst the pepper and onions are cooking, heat up the flour tortillas as per instruction on packet. 

8. When ready, slice the chicken across into strips. Serve whilst hot with the peppers and onions.

Can be served with a side salad or small helping of guacamole, chive dip or salsa.

Nutrient breakdown per 100g