Fajita Chicken Breast, Veg and Black Bean Loaded Wedges
with Cheese, Sweetcorn and Zesty Soured Cream
This Fajita Chicken Breast, Veg and Black Bean Loaded Wedges is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
30 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
20 grams
Chipotle Paste
32 grams
BBQ Sauce
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Soured Cream
(Contains Milk)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.
While the wedges cook, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve. Grate the cheese.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once cooked, transfer the sweetcorn to a small bowl. Give the frying pan a quick wipe clean.
Heat a drizzle of oil into the (now empty) frying pan on high heat. Once hot, add diced chicken to the pan and cook until browned all over, 5-6 mins. Once golden, add the sliced pepper to the pan and stir-fry, 4-5 mins.
Turn the heat down to medium, then stir in the garlic. Stir-fry for 1 min.
Add in the black beans, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the fajita mix cooks, in a small bowl, combine the soured cream and lime zest.
When the fajita mix is ready, stir through the chipotle paste (add less if oyu'd prefer things milder), BBQ sauce and squeeze in some lime juice.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
When everything's ready, share the wedges between your plates and top with the chicken fajita mix.
Top with the charred corn and scatter over the cheese. Finish with a big dollop of the zesty soured cream - wedges loaded!
Serve with any remaining lime wedges for squeezing over.
Enjoy!
