Family-Style Chicken Fajita Bowls

• Meanwhile, thinly slice capsicum and red onion.
• Drain sweetcorn. 
• Finely chop tomato. 
• Tear coriander.
• Cut chicken thigh into 2cm strips.
• 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. 
Little cooks: Take charge by draining the corn!

• 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 corn 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 to taste.