Ingredients
2 Chicken Breasts
1 red pepper
1 green pepper (or whatever you have)
1 onion
1 birds eye chilli if you like it hot
2 tsp ground coriander
2 tsp ground cumin
4 tsp smoked paprika
Olive oil
Salt and pepper
7/8 small-medium tomatoes
2 limes
1 handful of fresh coriander
Extra Virgin olive oil
Crunchy lettuce leaves like little gem, romane or iceberg
Soft leaves like rocket, lambs lettuce or similar
1 tin of black beans
1 ripe avocado

Method
You can prepare the cooked bit and salsa ahead of time and then prepare the salad leaves and avocado (using the lime to stop it getting brown) just ahead if time. You can always microwave the cooked bit later.
1. Heat up a tbsp of olive oil in a pan
2. Slice the onion into half moons and slowly fry until soft and caramelised for 10 minutes.
2. Meanwhile cut the half of each of the peppers into strips and then add to onions
3. Sprinkle in half of the spices and salt and pepper and mix
4. Cut the chicken into strips cutting with the grain where possible which I find stops the chicken shrinking and hardening. If you like chilli chop it finely now and add to pan when you cook the chicken.
5. When the peppers are soft, remove and all and add chicken and the rest if the spices and salt and pepper to the pan and fry for 10 or so minutes until cooked through
6. 1 minute before the end add a clove of garlic and stir fry so it doesn’t burn
7. Prepare the salsa by chopping the other halves of the peppers and tomatoes into 5mm cubes
8. Finely chop the fresh coriander and add all to a bowl with the squeeze of 1 lime and drizzle of extra virgin oil. Don’t out salt in unless you are preparing just before serving or it will drain your tomatoes of water and become too sloppy.
9. Just before you are about to eat, chop the crunchy lettuce into bite sized pieces and add to the plate with some softer leaves for a varied texture.
10. Chop up the avocado into bite sized pieces, sprinkle salt and pepper and add a squeeze of lime and use hands to ensure it’s evenly coated
11. Drain and rinse the beans and add with avocado to the plate
12. Top with fajita chicken, peppers and onions and them sprinkle on the salsa