Family-Style Chicken Fajita Bowls

• Meanwhile, thinly slice capsicum and red onion.
• Drain sweetcorn.
• Finely chop tomato.
• Tear coriander.
• Cut chicken thigh into thin strips.
• SPICY! This is a mild spice blend, but use less
if you’re sensitive to heat! In a medium bowl,
combine Tex-Mex spice blend, a pinch of salt
and pepper and a drizzle of olive oil. Add
chicken and toss to coat. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook capsicum, tossing,
until tender, 4-5 minutes. Transfer to a bowl and
cover to keep warm.
• Return the frying pan to medium-high heat with
a drizzle of olive oil. Cook onion, tossing, until
tender, 4-5 minutes. Transfer to a second bowl
and cover to keep warm.
• Return the frying pan to high heat. Cook corn
kernels until lightly browned, 4-5 minutes.
Transfer to a third bowl and cover to keep warm.
TIP: Cover the pan with a lid if the kernels are
‘popping’ out. 

• Return the frying pan to medium-high heat with
a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until
browned and cooked through, 5-6 minutes.
TIP: Chicken is cooked through when it’s no longer
pink inside. 

• In a small bowl, combine tomato and a drizzle of
white wine vinegar and olive oil. Season with
salt and pepper to taste.