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Fajita Chicken

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. With a sharp knife cut the Potatoes into approximately 2cm size wedges. Peeling is optional. Add to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the wedges and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the middle shelf of the oven and roast for around 30 to 35 minutes until they are a golden brown colour.
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Chop the Tomato into chunks, zest and cut the Lime in half, prep the garlic (grate, chop, press). Cut the Bell Pepper into strips. In a bowl add a drizzle of olive oil, and squeeze the Lime juice. Add the Tomato and mix until fully coated. Pop the Bell Pepper onto a baking tray, drizzle with oil and season with a little salt and pepper. Add to the middle shelf of the oven and cook for about 15 minutes or until tender.
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Put the Chicken Breast on a chopping board. Slice the Chicken Breast along the side. Make sure not to cut all the way through it and open it like a book. In a bowl mix a squeeze of Lime juice, half of the Mexican Spices and a drizzle of olive oil. Get the chicken in there and make sure it's coated.
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In a hot frying pan with a drizzle of oil add the Chicken Breast and fry for about 5 minutes each side. Then add to the Bell Pepper baking tray to finish.
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Drain and rinse the Kidney Beans. Add half to a bowl and mash with a fork. Head back to the frying pan and add a drizzle of oil. Add the Tomato Puree, remaining Mexican Spices and the Garlic Clove. Cook for a minute and then add both the mashed and whole Kidney Beans. Finally add the Water and the Chicken Stock and season with the salt and pepper. Bring to the boil then lower the heat and simmer for 5 minutes.
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Put the Chicken Breast on your plates and serve wit ha helping of the refried Kidney Beans, wedges and roast Bell Pepper. Serve with the Tomato from earlier and a sprinkling of Lime zest. Eat and enjoy!
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