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.
• 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. 

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 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.