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
- 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.
- Serve immediately with all the accompaniments.