Chicken fajitas with tricolour peppers and guacamole

Ingredients

For 1 serving

• Chicken breast130 g
• Flour tortillas2
• Bell peppers150 g
• Green bell peppers80 g
• Red onion60 g
• Taco seasoning1 teaspoon
• Avocado50 g
• Lime juice20 ml
• Cherry tomatoes60 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Cut the chicken into roughly 1 cm strips and the peppers (green ones too) and red onion into strips. Season everything with the taco seasoning, half the lime juice and a pinch of salt.
2. For the guacamole, mash the avocado with a fork with the remaining lime and a pinch of salt, then stir in the diced cherry tomatoes.
3. Heat a cast-iron or non-stick pan over high heat until very hot, add the oil and then the chicken and vegetables in a single layer.
4. Cook for 8–10 minutes, stirring little, until the chicken is golden and cooked through and the peppers tender-crisp and slightly charred.
5. Warm the flour tortillas in a dry frying pan for 20–30 seconds per side and serve the fajitas in the pan with the tortillas and guacamole.