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Shredded Chicken Fajitas

with tomato salsa and aioli

Tags:
Quick
Family Friendly
Easy Cleanup
Allergens:
Celery
Egg
Mustard
Milk
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

2 sachet(s)

Ketchup

(Contains Celery)

1 sachet(s)

Ground Cumin

1 sachet(s)

Aioli

(Contains Egg, Mustard)

50 grams

Grated Cheese

(Contains Milk)

2 unit(s)

Tomato

1 unit(s)

Onion

1 unit(s)

Carrot

8 unit(s)

Tortilla

(Contains Wheat)

1 unit(s)

Lime

5 grams

Coriander

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)3542 kJ
Energy (kcal)846 kcal
Fat38.8 g
of which saturates13.5 g
Carbohydrate73.9 g
of which sugars15.2 g
Dietary Fiber0 g
Protein53.6 g
Cholesterol0 mg
Salt3.32 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7 to warm the tortilla.

Bring a large pot of salted water to the boil for the chicken. Once boiling, lower the heat to medium-high, add the chicken and some cracked pepper to the liquid and cover with a lid. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

TIP: You can also warm the tortilla in a pan if you prefer!

2

Simmer until the chicken is cooked, 12-15 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pot from the heat and transfer the chicken to a bowl. Use two forks to shred the chicken as finely as you can.

3

Meanwhile, halve, peel and chop the onion into small pieces. Cut the tomato into 1cm chunks. Cut the lime into quarters. Mix the tomato and onion together with a drizzle of oil and the juice of half the lime quarters. Season to taste with salt and pepper.

4

Trim then grate the carrot (no need to peel). Roughly chop the coriander (stalks and all). Mix the carrot and coriander and season to taste with salt and pepper. Pop the tortillas into the oven to warm, 1-2 mins.

5

Add the ketchup, cumin and aoili to the chicken. Toss to completely coat the chicken. Season to taste with salt and pepper.

6

Serve the shredded chicken, salsa, cheese and carrot in different bowls so everyone can assemble their fajitas at the table. Squeeze some lime juice over each fajita before digging in!

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