Fancy something with a kick of heat and spice for February's first #FuelMyFriday? World and European champion Louise Fiddes' has got you sorted with this toasted chicken fajita recipe.
Hatfield Swimming Club athlete Louise - who claimed Women's SB14 Breaststroke gold on her World Para-Swimming Championship debut in 2019 - starred in the inaugural Lebara's Race The World virtual event before Christmas, with top-three finishes across the two breaststroke categories.
She is now building up her training towards April's British Para-Swimming International Meet in Sheffield. One meal that will be helping her get there is this delicious Mexican-inspired dish. Over to you, Louise...
By far my favourite meal to make is fajitas. I don't do anything particularly special with it, but I do like to put the fajita back into the pan once it's all made up so that it's toasted.
Ingredients
- 3 red/orange/yellow peppers, sliced
- 1 onion, diced
- 300g red kidney beans
- 500g chicken breast, diced
- Tortilla wraps
- 3 tsp paprika (for seasoning)
- 2 tsp cumin (for seasoning)
- 2 tsp garlic powder (for seasoning)
- 1 tsp chilli powder (for seasoning)
Method
- Mix the spices to create the fajita seasoning and set aside.
- Heat some oil in a pan and add the diced chicken, pan frying over a medium heat until it is cooked through.
- Add the onions and peppers and cook for a further three minutes, before tipping in the red kidney beans. Sprinkle over the seasoning and stir mixture occasionally until cooked through completely.
- Build the fajitas by spooning a portion of the mixture into each tortilla wrap, with optional addition of grated cheese and/or salsa.
- Return the fajitas to the pan and heat them on medium heat for one or two minutes on each side, until they are brown and toasted.
- Serve and enjoy!
There are plenty more #FuelMyFriday recipes, courtesy of our athletes and staff, across on the British Swimming Health Hub HERE