Fajitas are one of those crowd pleasers that are as easy to make for 2 or 8 people and these are pretty healthy. This recipe can easily be doubled, but I have gone for feeding 2 with leftovers as always. This might seem like a long recipe but I promise you can have it on the table in around 40 mins! The corn salsa is the real star of the show here and it’s also delicious with just a piece of grilled chicken and rice or as a salad served at any barbecue.  I have given instructions for the whole thing being made on a griddle pan but if unlike me, you have an actual back garden break out the barbecue and impress people with something other than the usual burgers and sausages.

Marinade:

The night before or even a few hours before cooking get your chicken marinaded, you will need:

• 4 x chicken breasts
• 1 tbsp olive oil
• 2 tbsp tequila (optional but it helps the chicken caramelise so stick in 1 tsp sugar if leaving it out)
• Juice 1 lime
• 2 garlic cloves, crushed with the back of a knife
• 1 tbsp cumin
• 1tbsp chilli powder
• 1 tsp smoked paprika

Put all the marinade ingredients into a large freezer bag and give it a good smush around, until it’s combined into a paste

Throw your chicken breasts on top and the 2 halves of the limes you just juiced, close the bag and give everything a good mix

Put the bag in the fridge until you’re ready to cook, preferably overnight but if you only have a few hours that’s fine too

When you’re ready to cook:

Preheat your oven to 190c, stick your griddle onto high, get your chicken out of the fridge and get your vegetables ready –  if you’re barbecuing don’t worry about the oven part just put your veggies on one of those foil trays on the barbecue

• 1 white onion
• 1/2 red onion
• 1 tbsp olive oil
• 1 tbsp fajita spice mix

It doesn’t really matter what mix of onions and peppers you have though, get it all sliced on a tray and mix the olive oil and spice mix in, it will cook in the oven for around 20 mins

While you’re waiting for the oven to get hot enough, get started on your salsa. You will need:

• 2 corn cobs, defrosted if frozen
• 3-4 tomatoes, seeded and diced
• 1/2 red onion finely diced
• 1 jalapeno chilli
• 1/2 clove garlic grated
• Juice of 1-2 limes
• salt
• sugar

Put your corn onto your super hot griddle until for 1-2 mins per side until nicely charred in places

While this is happening get your onion, chilli, tomato and garlic prepared 

Take the corn off and leave on the board to cool for a couple of mins until you can touch it

While you’re waiting for your corn to cool:

Get your chicken onto that hot griddle and do for 2-3 mins per side until nicely charred, then transfer the whole thing into the oven underneath the vegetables for approx 10 mins until cooked through, depending on the size of your breasts

While the chicken is on it’s second side get to slicing the kernels off your corn cobs and add to the other bits in the salsa bowl with the juice of 1 lime, 1 tsp salt and a pinch of sugar.

Give it a taste, I had the least juicy limes in the world so I needed a whole other 1 1/2 limes juiced and another pinch of salt, leave to sit for a few mins for the flavours to mingle

When your chicken and vegetables are cooked through, get your chicken onto a board and slice diagonally, serve everything on that board with shredded lettuce, sour cream (0% fat greek yogurt, if you’re trying to lie to yourself like I do), hot sauce and  wraps for people to help themselves

 

* To barbecue the whole thing, just put the veggies on a foil tray, put the corn directly on the hot grates, and cook the chicken on a medium heat until cooked through