This dish feels like a cheeky cheat meal. In reality it is clean, nourishing and will satisfy both your angelic side and your cheeky side.

 Feeds: 2

Cooking time: 20-25 minutes

Ingredients

For the fajitas

• Cos or iceberg lettuce cups
• 2 lean chicken breasts, sliced in to strips
• ½ red capsicum, sliced
• ½ green capsicum, sliced
• ½ red onion, sliced finely
• paprika
• Pinch cayenne pepper
• Tsp. coconut oil

For the guacamole

• 250g frozen peas, steamed and cooled
• 1 ripe avocado
• olive oil
• Himalayan Salt and cracked black pepper

For the salsa

• 3 large tomatoes
• ½ red onion
• olive oil
• Handful fresh parsley

Method

I make the guacamole and salsa in advance and leave in the fridge while I cook the chicken.

For the guacamole and salsa

• Add all of the ingredients to a blender or food processor and blend. Ensure that you don’t blend for too long because you want your guacamole to have a lumpy texture.
• Transfer to a bowl and refrigerate
• Wash out the food processor / blender and repeat the above process with the salsa ingredients.

For the chicken

• Heat the coconut oil in a pan over a medium heat
• Add the chicken, onions, capsicum and spices to the pan, stirring to combine as it cooks through.
• Serve with the lettuce cups and condiments.

Top tip: If you like your fajitas spicy, you can add chilli to the mix in both the chicken and the salsa.