Healthy Chicken Fajitas & Homemade Nachos

I’m a huge foodie, and as a nutritionist I love to create healthy and wholesome recipes for you guys to try! This one is no exception, and is a total Mexican feast. Forget the ‘fajita kits’ that are packed full of additives and sugar. Not to mention, so expensive that you need to take a loan out to buy. Oh no, try my quick and simple recipe to have yourself a tasty, wholesome fajita feast on a budget.

So I’ve always been a big fan of Mexican food. Fajitas, tacos, enchiladas, burritos – you name it, I love it. However, there is one slight problem… I don’t do well with spice. I’m the kind of person to order plain chicken when i go to Nandos. Yes, who even am i? Now don’t get me wrong, I’ve tried. Trust me. But it always ends up in tongue panting and the need for oat milk mouth swills to try and cool it down. Not pretty. Therefore, when it comes to Mexican night Sam and I do have to compromise on spice. However, I realise I’m probably the minority here – so I’ve made this recipe suitable for the average heat / spice loving kinda people. But for the 5% of people like me, please feel free to add less spice and save your tastebuds.

Okay, so there are a few components to this feast (serves 2): Tomato based chicken fajitas, crispy nacho chips and guacamole dip.

 Fajitas: As I mentioned, this recipe is super simple, so all you really need to do is throw the ingredients into a pan and cook it. You will need 2 chicken breasts, 1 pepper sliced, 250g tomato passata and a sprinkle of cumin, paprika, pepper and chilli flakes. Easy as that. Think of this as a combination of fajitas and enchiladas. Add your chicken and pepper to the pan and fry it all off with either a high quality olive oil or frylight. Once the chicken is fully cooked and the peppers have softened, finish by adding the spice (to taste) and tomato passata to the pan. You want to drop the heat down and leave this to simmer until the passata starts to thicken. Simple as that.

 Nacho Chips: These are a great alternative to fat and salt packed tortilla chips you find in the supermarket. They are so versatile, and you can use either wraps, pitta breads or even flat breads. Anything that you can dip, and also scoop the fajitas up with is key! Spray a tray with frylight to stop it sticking, and pop these in the oven for 4 – 6 minutes at 180 degrees until they start to go crispy. Try to time this to be your last component, as they are super tasty warm and straight from the oven.

Guacamole: You can pre-prep the dips prior to making the fajitas to save time. I like to keep my guacamole as simple as possible – so I just stick to avocado, fresh lime, pepper and chilli flakes. Make sure you use a ripe enough avocado, and mash it with a few squeezes of fresh lime. Sprinkle with pepper and chilli and then chill ready to serve.

Now, as I mentioned above this is basically a combination of all my favourite Mexican dishes in one. We already have the fajita spin with the enchilada style tomato base, so it’s only fair I bring in the rice to make it have a burrito twist too. For the rice, I always use microwave pouches as I think they’re a simple and convenient way to get a nutritious carbohydrate source into a busy diet. For this, it was only right I tried out the new Tilda Rice flavour ‘Peri Peri’ and it did not disappoint.  I finished off with a squeeze of lime over everything and then tucked right in!

I really hope you give this recipe a try for yourself, and step away from ready-to-go kits. You can save a lot of money, and still make it just as quick from scratch without any of the additives or extra sugar and salts. Don’t forget to tag me across social if you do try it, I love to see your creations.

Love, Beth x