TODAY’S RECIPE:

Griddled chicken fajitas with squashed avocado

TASTY meal for all occasions. SERVES 2. Ingredients 2 finely garlic grated cloves, 150g pot plain bio yoghurt

½ tsp smoked paprika ¼ tsp each ground cumin, coriander and oregano 200g/7oz mini chicken breast fillets

2 tomatoes, chopped 1 small red onion, finely chopped 1 green chilli, deseeded and finely chopped (optional) 4 tbsp chopped fresh coriander

Juice 1 lime

2 seeded tortillas 1 avocado, halved and stoned

Method

1 Stir garlic into yoghurt. Spoon 2 tbsp into a medium bowl, add spices and oregano, stir well. Add chicken and toss until coated.

2 Griddle chicken for five minutes, turn once, until cooked through but still moist. (To fry chicken, wipe oil in non-stick pan or the spices will burn.)

3 Mix tomatoes with onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop flesh from avocado, squash half on top of each tortilla, add the chicken and salsa salad. Spoon over the garlicky yoghurt, roll up and eat while still hot.

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