Jamie Oliver’s chicken fajitas recipe is quick dinner ready in 25 minutes

Midweek dinners are meant to be nutritious but quick and easy to make, especially after a long day at work.

That’s why this chicken fajita is ideal for those days in which throwing something together in a few minutes seems a lot more appealing than preparing an elaborate meal.

first shared this dish in his cook book ‘Jamie’s Ministry of Food’, stating that it takes just 25 minutes to prepare from start to finish.

Sharing the on his official website, the chef said: “This quick fajita is a feast of flavours and colours – get stuck in!”

When prepared as per the instructions, this fabulously vibrant serves two.

Jamie Oliver’s Chicken fajitas recipe

Ingredients

One red pepper

One medium red onion

Two skinless free-range chicken breasts

One teaspoon smoked paprika

One small pinch of ground cumin

Two limes

Olive oil

Four small or two large flour tortillas

150ml fat-free natural yoghurt

50g Cheddar cheese

Salsa

Half to one fresh red chilli

15 mixed-colour ripe cherry tomatoes

One bunch of fresh coriander

One lime

Extra virgin olive oil

Guacamole

One small handful of mixed-colour ripe cherry tomatoes

Half to one fresh red chilli

A few sprigs of fresh coriander

One ripe avocado

One lime

Method

Heat a griddle pan over high heat. Prepare the vegetables and chicken: cut the pepper in half, remove the seeds, and slice it into thin strips. Peel and halve the onion, then slice it finely.

Slice the chicken lengthwise into strips similar in size to the pepper. Combine the peppers, onions, and chicken in a bowl, then add the paprika and cumin. Squeeze the juice of half a lime over the mixture, drizzle with one tablespoon of oil, season with black pepper, and stir well. Set aside to marinate for about five minutes while you prepare the salsa.

For the salsa, finely chop the chili, roughly chop the tomatoes and coriander (including the stalks), and place them in a clean bowl. Season with a pinch of sea salt and black pepper, squeeze the juice of one lime over the mixture, and stir in the coriander.

Once the griddle pan is hot, use tongs to transfer the chicken, peppers, and onions onto it. Cook for six to eight minutes, turning frequently to prevent burning. You want a nice char on the ingredients to enhance the flavour, but avoid overcooking.

For the guacamole, gently squeeze the cherry tomatoes onto a cutting board, then chop them finely along with half to one red chili and a handful of coriander leaves (including the top of the stalks). Halve and remove the stone from the avocado, then scoop out the flesh with a spoon and discard the skin. Squeeze over lime juice and finely chop everything together. Taste and adjust the seasoning as needed.

Warm the tortillas in the microwave or in a dry frying pan. Once ready, divide the tortillas onto serving plates and squeeze the remaining lime juice over the hot grill pan.

At the table, serve the chicken and vegetables straight from the griddle, placing them on a surface that won’t be damaged by the heat, like a chopping board. Accompany the dish with bowls of natural yoghurt, guacamole, grated Cheddar, and the fresh salsa.