Chicken Fajita Salad Bowl

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Deseed and finely slice the peppers. Peel and slice the onion.

Drizzle the chicken with oil, sprinkle with half of the fajita seasoning (reserve the rest for the veg). Heat a non-stick pan over a medium-high heat. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the peppers and onions with a pinch of salt and cook for 4 min. Add the remaining fajita seasoning (and a splash of water if needed) and cook for 2 more min until softened. Once cooked, remove from the heat and set aside.

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Wash and finely slice the romaine lettuce. Roughly chop the tomatoes.

Finely chop the coriander leaves. Peel and mince the garlic. In a bowl, combine the sour cream, honey, the juice of the 0.5 lime, the oil, a pinch of chipotle powder (spicy!), the garlic and the coriander. Season. This is your dressing.

Slice the chicken. Divide the lettuce between bowls, then top with the sliced chicken, peppers and onions, avocado and tomato. Drizzle with the dressing. Enjoy!