Recipe: Chicken Fajita By Hello Fresh

I was delighted to be sent a box of ingredients to test out some recipes by Hello Fresh – an online company that makes recipes and sends the exact ingredients for you to use. Even the spices are measured out in the exact quantity so if you’re not too good at cooking or sometimes over worked and lazy and just want a quick, delicious and healthy meal – this is perfect!

The first recipe I have tried out so far is the Chicken Fajita with Homemade Guacamole. As I have never made this before, (I am not a big fan of Mexican food because I don’t like the restaurants I have eaten at in London) I followed the easy to follow recipe card. It took me about 15 minutes to do and I was so surprised how good it tasted. My mum loved it!

This recipe below is from Hello Fresh, instead of using a dash of water to cook the chicken, I used a good quality white wine and also a pinch of sugar in the onion/ peppers and chicken.

Serves 2

4 Flour Tortillas
2 Chicken Breasts
1 Avocado
100g Red Onion
1 Lime
15g Fresh Coriander
1 Red Pepper
1 Baby Gem Lettuce
1 Teaspoon of Cumin
100g Baby Plum Tomatoes

Dice a few grams of your onion very finely before cutting another 50g into thin slices.
Finely dice as much chili as you dare (we use 5 grams), roughly chop your coriander, your baby gem lettuce, your tomatoes and your pepper.
Finally, cut the chicken into thin strips.

Thoroughly mash the avocado with a fork. Mix in the diced red onion (we’ll use the slices for something else later), as well as a pinch of the red chili and a pinch of salt and pepper.
Lastly, mix in a little squeeze of lime juice and a bit of zest, before keeping all this to the side.

Cook your peppers and sliced onion in two teaspoons of olive oil on high heat in a large non-stick pan. After around 4 minutes they will have gone soft. Season them with a pinch of salt and pepper, remove them from the pan and keep them to the side.

Put 4 of your tortillas on a plate. Cover them with an- other plate and put in the oven for a few minutes to warm them up. Make sure when you take them out you’ve got some oven gloves on 😉

Cut your avocado in half lengthways around the stone in the middle. Give it a twist and pull it apart. You *should* have two neat halves. Remove the stone and scoop the flesh into a bowl. Scrape the inside of the skin to give your guacamole a vibrant green colour.

In another bowl mix your cherry tomatoes with a tea- spoon of olive oil, a pinch of salt and pepper and a couple of tablespoons of your chopped coriander.

Now pre-heat your oven to 100 degrees.

Heat one teaspoon of olive oil in the same pan and brown off the chicken in batches. Once browned off, mix all the chicken and the peppers in the pan with the remaining chili, the cumin, two tablespoons of water and a squeeze of lime. Cook whilst warming the tortillas.

Serving is the fun bit. You’ve got the tomato salsa and guacamole in separate bowls already. Put the chopped lettuce in a bowl and the chicken mixture in another. Serve them all with the tortillas and let people dig in and make their own. Andale!

Hello Fresh sent me 3 recipes and ingredients, will be trying the other 2 next!