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Chicken Fajita Bake

Prep and cooking time: 30mins

Complex carb portions, per serving: 0

Freezable

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Ingredients

Serves: 4

2 tbsp extra virgin olive oil

600g raw chicken breast or thigh, cut into strips

2 large onions, sliced

3 red peppers, sliced

1 tsp chilli powder (optional)

2 tsp ground paprika

1 tsp ground cumin

1⁄4 tsp ground cayenne pepper

80g Cheddar cheese, grated

2 little gem lettuce heads

60ml sour cream

1 handful fresh coriander leaves, roughly chopped

1 lime, cut into wedges

50g brown rice (optional)

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.

  2. Heat 1 tbsp of the oil in a frying pan, over medium heat. Cook the chicken, and set aside.

  3. Add the remaining 1 tbsp of oil to the same pan, fry the onion and peppers for 6-8mins, until lightly coloured and soft.

  4. Return the chicken to the pan, add the spices (use a sugar-free spice mix if easier), and a pinch of salt and pepper. Stir well.

  5. If your pan is oven-proof, sprinkle the cheese on top and place in the oven. Otherwise, transfer the chicken mixture to an oven-proof dish, and sprinkle with cheese. Bake for 10mins.

  6. Serve in lettuce leaves with sour cream, coriander, and lime wedges. Add brown rice on the side (optional).

Second Nature special tip

Double the spice mix and keep it stored in your cupboard for the next time you make the recipe. You can also serve it with a small bowl of homemade guacamole or tomato salsa. To make this vegetarian, swap the chicken with 2 blocks of tofu that have been cubed and pan fried.