The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fajita Chicken with Sweet Potato Fries & Avocado Salad
A take on fajitas the whole family will love! Pair free-range British chicken with sweet peppers and gentle spice. On the side? Sweet potato fries and and a refreshing avocado salad. Top with honey seed mix for that extra crunch!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 1 avocado
- 200g baby tomatoes
- 1 little gem lettuce
- 2 pepper
- 2 onion
- 25g honey
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp smoked paprika
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime
- 600g diced British Free Range chicken breast
- 2 sweet potato
Nutritional Information
Calories: 606
Protein: 46g
Carbs: 58g
Fat: 23g
Fajita Chicken with Sweet Potato Fries & Avocado Salad
A take on fajitas the whole family will love! Pair free-range British chicken with sweet peppers and gentle spice. On the side? Sweet potato fries and and a refreshing avocado salad. Top with honey seed mix for that extra crunch!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out 2 large bowls, a grater, a peeler & a large frying pan
Roast the fries & marinate the chicken
- Cut the sweet potato into fries (peel optional). Place the fries onto the lined baking tray and toss with half the paprika, 1/2 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Zest and halve the lime
- In a large bowl, combine the chicken, lime zest, garlic paste, Mexican spice, 1 tbsp oil, salt and pepper. Toss to coat, then leave to marinate
Make the seed mix & prep
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the seed mix, a pinch of the remaining paprika and a pinch of salt. Toast for 2-3 mins, then add half the honey and toast for 1 min more. Remove and set aside
- Finely slice the onions and peppers
Time to fry
- Reheat the large frying pan on medium-high heat. Once hot, add the chicken and cook for 6 mins
- Add the onion and pepper and cook for a further 6 mins, until the chicken is cooked through and the veg is soft
- Drizzle with the remaining honey and cook for 1 min more
Meanwhile, make the salad
- Trim and thinly slice the lettuce. Halve the tomatoes. Dice the avocado into 1cm chunks
- In the other large bowl, combine the juice from half the lime with 1 tsp oil, salt and pepper. Add the tomato and avocado
- When everything is ready, toss the lettuce through the salad
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the fajita chicken onto plates, with the sweet potato fries and salad alongside. Sprinkle the seed mix over the salad and serve with the remaining lime, cut into wedges
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