Chicken Fajitas

Serves 4–6


2 trays Bird & Barrow Free Range Chicken Tenderloins

1 large red onion, halved and sliced

2 red capsicum, core and seeds removed, sliced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp ground coriander

Olive oil for sautéing

Sea salt and cracked black pepper

To serve: Lime wedges, fresh coriander, avocado, salsa, warm tortillas


  1. Heat a generous glug of oil in a large sauté pan over a medium high heat. Add the onion and sauté for a minute or two until softened. Add the spices and the capsicum and sauté for a further 2 minutes. Add the chicken and cook for 6–8 minutes, tossing regularly until golden and cooked right through. Season well with sea salt and cracked black pepper.
  2. Serve immediately with all the accompaniments.