There’s nothing like a Mexican feast for the family or when you’re entertaining. One of the dishes we love is my Mexe Chicken with salad, GUACAMOLE , ROASTED TOMATO SALSAMEXE VEGIES. You can have it on Fajita’s, Tortilla’s Tacos or with rice. Such a  versatile meal.

Gluten, dairy, egg and nut free


Serves 6


  • 2 chicken breasts, thinly sliced into strips
  • 1 red onion, cut in half and sliced
  • 1 small red capsicum. sliced into strips
  • 1 zucchini, cut in half and sliced
  • 1 Tbsp. Paprika
  • 1 Tbsp. Ground Cumin
  • 1 Tbsp. Ground Coriander
  • 2 cloves garlic, crushed
  • ½ lime, juiced
  • 2 Tbsp. Olive oil
  • Salt and pepper



  • Heat a large frying pan on medium-high heat. Once it is heated add half of the olive oil.
  • Add onion and cook, stirring for 1 minute, then add capsicum and zucchini with a pinch of salt and pepper.
  • Cook stirring until soft, then remove from the pan to a clean bowl.
  • Pour the other half of the oil into the pan and heat. Stir in the checkin strips for 30 seconds.
  • Add garlic, paprika, cumin, coriander, pinch of salt and pepper and stir for 1 minute.
  • Sprinkle the lime juice over the chicken and continue to stir, scraping the bottom of the pan and coating the chicken in the spices and lime juice.
  • When the chicken is almost cooked add the vegetables back into the pan.
  • Cook stirring for a further 2 or 3 minutes until all the chicken and vegetables are cooked through and coated in the flavour.
  • Serve on a platter with any of my favourite accompaniments mentioned above.


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