Chicken fajitas are a crowd favourite in my house, often the Friday feed of choice that we sit down together to have after a busy week! So recently, when it was my turn to cook, I decided to turn a classic on its head a little and make use of a boatload of sweet potatoes we had stocked in the fridge. The result? A Chicken Fajita-loaded sweet potato! It tied in very nicely with my homemade guacamole recipe – and as I had saved the recipe for you guys in my Instagram Story Highlights it made it VERY easy to bring it to the blog! It’s a super simple dish that is pretty quick to make, fuss-free and really tasty – key factors to a family dinner in my book!

Recipe (Serves 5)

Ingredient

• 2 tbsp extra virgin olive oil
• 1/2 tsp medium chili powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1 white or red onion
• 2 bell peppers (aim for different colours)
• 5 chicken breasts
• 1 Lime
• 3-4 large sweet potatoes or 4-5 medium size
• Optional for serving: Guacamole, Soured Cream/Yoghurt, Salsa, Sliced Lettuce

Method

1. Pre-heat the oven to 200C (fan oven), and line a baking tray with tinfoil greased with a little olive oil.
2. Wash the sweet potatoes and slice them into halves – you could also chop them into wedges if you like!
3. Drizzle the sweet potatoes with a little olive oil and stir to ensure they are coated. Place them onto the baking tray, and roast in the oven for 30-40 minutes . The time it takes to roast them will depend on the size of the halves or wedges you slice! Make sure to check them after about 15-20 minutes to turn them.
4. Prep your chicken first – slice the chicken breasts into strips, and then add these to a bowl. Add 1 tbsp olive oil, the spices, and the juice of half the lime, and stir it all up. Then leave the chicken marinating while you chop your veggies.
5. Peel and slice the onion into length strips, then de-core the peppers, and slice those into strips.
6. Peel the garlic clove, and finely dice it.
7. Take a large frying pan, and add 1 tbsp olive oil, and set the pan on a medium heat.
8. Add the onions and garlic, and cook for 5 minutes until the onions are translucent.
9. Add the chicken, and cook until the chicken is done all the way through (about 10-15 minutes).
10. Add the peppers, and a dash or two more of each of your spices, and cook for another 5-7 minutes until the peppers are softened. Season the fajita mix with a twist of black pepper and a pinch of sea salt.
11. Hey presto! You’re done! Once your sweet potatoes are ready, add a serving to each plate, and scoop that spicy fajita mix goodness on top!
12. Finish the dish with any of the additions I’ve suggested above – guacamole, soured cream/yoghurt and/or salsa, and lettuce!

Enjoy guys! I hope you love this dinner dish as much as me – it’ll impress your family and friends big time, it’s a real hungry crowd style dish! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x