Fajita Chicken

with Roasted Pepper, Refried Beans and Wedges

Fajita Chicken with Roasted Pepper, Refried Beans and Wedges is a flavoursome Mexican recipe that teaches you how to butterfly chicken – a great time-saving technique that allows the meat to cook more quickly!



Ready In:

40 minutes


574 kcal per serving

Good For:

1 of your 5 a day

With Roasted Pepper, Refried Beans and Wedges

Fajita Chicken

Per Serving:

Energy (kJ/kcal) – 2402/574

Fat (g) – 13

Sat. Fat (g) – 2

Carbohydrates (g) – 59

Sugars (g) – 8

Fiber (g) – 4

Protein (g) – 53

Cholesterol (mg) – 0

Salt (g) – 1.79


  • 450g Potato
  • ½ Lime
  • 50ml Olive Oil
  • 1 Tomato
  • 50ml Water for the Beans
  • 2 Garlic Cloves
  • 1 Green Pepper
  • 1 Sachet Tomato Puree
  • 2 Chicken Breasts
  • 1 Pot Mexican Spice
  • 1 Packet of Kidney Beans
  • 1 Sachet of Chicken Stock Powder

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Bowl, Garlic Press, Tongs, Colander, Plate and a Frying Pan.

Step by Step Instructions

Step 1: Prepare the Vegetables

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, zest and halve the lime and chop the tomatoes into 1cm chunks. Squeeze the lime juice into a bowl and add the olive oil (see ingredients for amount).

Season with salt and pepper and add the tomatoes, then mix to combine and set aside.

Step 2: Roast the Peppers

Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips. Put the pepper on a lined baking tray. Drizzle over some oil, season with salt and pepper and toss to coat.

Spread out evenly, then roast on the middle shelf of your oven until soft and slightly crispy round the edges, 15-17 mins.

Step 3: Butterfly the Chicken

While everything cooks, lay your chicken breast on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through).

Open it up like a book and do the same for the other breast(s). Transfer them to a mixing bowl and add a drizzle of oil, a squeeze of lime juice and half the Mexican spice mix. Season with salt and pepper, then use your hands to mix thoroughly.

IMPORTANT: Remember to wash your hands after handling raw meat!

Step 4: Cook the Chicken

Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side. Transfer to the tray with the peppers and roast for 5-6 mins.

IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Don’t wash the pan, we’ll use it in the next step.

Step 5: Fry the Beans

Meanwhile, drain and rinse the kidney beans in a colander, pop half in a bowl and roughly mash with a fork.

Add another splash of oil to your now empty frying pan and put it back on medium-high heat. Add the garlic, tomato purée and remaining Mexican spice and cook for 1 min. Then, add the mixed kidney beans (both whole and crushed), chicken stock powder and water (see ingredients for amount) and season with salt and pepper.

Bring to the boil and simmer until thickened, 4-5 mins, stir a couple of times.

Step 6: Finish and Serve the Dish

Divide the beans between plates, with the chicken, wedges and peppers alongside.

Spoon your tomato salsa over the chicken and sprinkle over the lime zest. Enjoy!

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