Do you love Mexican food but can't be bothered to make the classic fajita recipe because it takes forever? This fajita pasta salad combines all your favourite fajita flavours into one nutritionally packed bowl. It features juicy chicken cooked with smoked paprika and homemade seasoning, corn, sharp Cheddar, and a delicious creamy dip made from Greek yoghurt that binds it all together. Plus, we added some crunchy tortilla chips on top. With 47 grams of protein per portion, this is the perfect lunchbox recipe that will keep you full for more than half a day.
Nutrition (1 serving)
- 550 kcal
- 30 g carbohydrates
- 20 g fats
- 47 g protein
Per 4 portions
- 480 g chicken breast
- 150 g pepper bells
- 150 g pasta
- 20 g fajita seasoning
- 160 g sweetcorn
- 80 g cheddar
- 2 spring onions
- 25 g Vilgain salted tortilla chips
- 2 tbsp sweet paprika
- 2 tbsp smoked paprika
- 2 tbsp ground cumin
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 tsp oregano
- 1 tsp dried coriander
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chilli
- 150 g non-fat Greek yoghurt
- 150 g sour cream
- 1 tbsp fajita seasoning
- 50 ml water
- salt
Instructions
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Place the chopped chicken and peppers into a baking tray lined with baking paper. Season with the fajita seasoning (simply mix all the seasonings on the ingredients list together), salt, and pepper. Spray with oil lightly. Mix well and roast at 180 °C (hot air) for 25‑30 minutes, until the meat is cooked and the peppers are tender.
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For the dip, mix the yoghurt, sour cream, fajita seasoning, water and a pinch of salt in a bowl. Mix until smooth. If it's too thick, add more water.
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Add cooked and cooled pasta to a big bowl. Chop the roasted chicken into smaller pieces and add it. Add the roasted peppers, corn, cheese, and spring onions. Drizzle over the dip and mix well. Top it with crushed tortilla chips before serving.
