Ingredients

500g

chicken breasts, sliced into 1cm thick pieces

2 tbsn

extra virgin olive oil

Juice of 1 lime

1 tbsn

Steenbergs organic Fajita seasoning

onion, sliced thinly into rings

yellow pepper, sliced

red pepper, sliced (I used a long red pepper)

Handful of fine green beans, topped and tailed

Tortillas (1 per person)

Salt to season

These fajitas remind me of a wonderful holiday where good cuisine was high on the agenda! The ingredients were cooked at the table and served with delicious guacamole, salsa and soured cream. Memories of the tastes have helped me recreate this recipe and the best part about it is, my son ate numerous quantities of peppers and beans without moaning - amazing what a fajita can hide!

Recipe serves 4.

Method

Mix the 1 tbsn of olive oil, lime juice and fajita seasoning. Coat the chicken with the mixture and leave in a covered dish in the frigde for at least 2 hours (or overnight)
In a skillet, or very heavy bottomed pan, heat the remaining oil. Reduce the heat. Cook the chicken and marinade until cooked - about 10 minutes turning occassionally. Remove from the pan.
Add the onion to the pan. Cook until turning brown. Add the peppers and green beans. Cook for 5 minutes - the vegetables will still have a slight crunch - or longer according to taste. I added a tablespoon of water to the pan to assist in cooking.
Heat your tortillas according to the instructions
Return chicken to pan to warm through, mix all ingredients together. Add salt if required for your own taste
Pile your chicken and vegetable mix onto the middle of the tortilla. Roll into a parcel and serve with warming guacamole, salsa and cooling soured cream