Made with gluten free spice mix, kidney beans and garlic, this healthy Mexican dish is will be a fast family favourite.


  • 500g chicken breast, sliced thinly

  • 4 tbsp gluten free fajita spice mix*

  • 1 tbsp olive oil, plus more for frying

  • 1 tin kidney beans, rinsed and drained

  • 1/2 each green, yellow and red capsicum, seeded and sliced into strips

  • 1 medium brown onion, sliced

  • 2 cloves of garlic, chopped

  • To serve

  • 2 pouches Tilda Garden Vegetable and Quinoa (250g)

  • 2 tomatoes, finely diced

  • 1/2 Spanish Onion, finely diced

  • 1 avocado, sliced

  • 2 limes, cut into wedges

  • Chopped fresh coriander, to garnish

  • Fresh chilli, sliced (optional)

  • A dollop of sour cream per serve


  • 1.

    Place the sliced chicken, 3 tbsp fajita spice mix, and 1 tbsp oil in a bowl and mix. Leave for a few hours or overnight to marinate.

  • 2.

    Add 2 tbsp oil to a pan over high heat, and fry onion, capsicum and garlic till it just starts to brown.

  • 3.

    Add the sliced chicken and continue to fry, stirring occasionally, till chicken in browned on the outside and cooked through.

  • 4.

    Meanwhile, in a separate pan, heat 1 tsp olive oil and lightly fry the contents of the pouches with the kidney beans to warm through.

  • 5.

    Mix tomatoes and onions with salt and pepper to taste.

  • 6.

    Serve chicken and cooked vegetables on a bed of rice and beans, with the tomato salsa,

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can find gluten free fajita spice mixes at grocery stores, or you can make your own. Simply

3 tsp ground paprika
2 tsp ground cumin
2 tsp garlic flakes
1 tsp onion flakes
2 tsp dried oregano
1-2 tsp cayenne pepper
2 tsp sea salt
1 tsp ground pepper

Tilda® Rice ‘Mood Foods’

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