Add chicken, peppers, and onions to the pan. Let it come to temperature for about 30 seconds. Scatter the picked coriander leaves on the traybake and serve everything together with the soured cream and grated cheddar, in the middle of the table for everyone to tuck in. Drizzle a large skillet over medium heat with oil. Alternatively, if you have a gas hob, gently flame each tortilla, holding with metal tongs, on each side until lightly toasted. Place on the baking sheet and season with chili powder, cumin, oregano, granulated garlic. Wrap the tortillas in foil and put in the oven under the traybake for the last 5 minutes to warm through. Butterfly chicken breast to shortening cooking time. Add liquid aminos or soy sauce, olive oil, chili powder, paprika, cumin, garlic powder, and ground ginger. For the salsa, mix the chopped cherry tomatoes in a separate bowl with the remaining lime juice, 1 tablespoon of chopped coriander and jalapenos. Place mushroom steaks into a medium bowl. Meanwhile, for the guacamole, mash the avocado flesh with a fork and add half the lime juice, 1 tablespoon of chopped coriander and some salt and pepper. The chicken was moist and thoroughly cooked and the veggies were the perfect consistency and the edges has. Roast at the top of the oven for 20-25 minutes until the chicken is cooked and the peppers and onions are soft. I cooked the fajitas at 400 degrees for 25 minutes. Drizzle over the oil, the spice mix and some salt and pepper. Cut the chicken breasts into 2cm wide strips and put onto 1 or 2 roasting trays with the onion wedges and peppers – don’t overcrowd the tray. Mix the fajita spices together in a small bowl. Preheat the oven to 220☌, fan 200☌, gas 7. Make the guacamole and salsa a few hours before and chill, covered.
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