Batch Chicken Fajita Filling

Ingredients

• 2 tbsp vegetable oil
• 700g chicken breast, sliced into strips
• 2 red peppers, sliced
• 2 onions, sliced
• 3 cloves garlic, crushed
• 2 tbsp fajita seasoning (or 1 tbsp chilli powder, 1 tsp cumin, 1 tsp smoked paprika)
• Juice of 1 lime
• Salt and pepper, to taste

Method

1. Heat half the oil in a large frying pan over high heat. Cook the chicken strips for 6-8 minutes until browned and cooked through, then remove and set aside.
2. Add the remaining oil to the pan and cook the peppers and onions for 6-8 minutes until softened and slightly charred at the edges.
3. Add the garlic and fajita seasoning and cook for 1 minute, stirring constantly.
4. Return the chicken to the pan, add the lime juice, and toss everything together. Season with salt and pepper.
5. Cool completely before portioning into 6 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat in a hot pan until piping hot, then serve in wraps or with rice.