High Protein Chicken Fajita Kebabs.

These kebabs are great to have for lunch. Packed with good quality carbs are low in fat and high in lean protein.

Ingredients

• 4 skinless chicken breasts, roughly chopped
• 2 green peppers, roughly chopped
• 2 medium onions, roughly chopped...
• 145g sour cream, to serve (optional)
• Tortilla wraps, corn or wheat based
• For the marinade
• 200ml lime juice
• 1 garlic clove
• 10ml Tabasco, or other hot sauce
• 10g chilli powder, adjust according to preference
• 100ml vegetable oil
• 1 pinch sea salt
• 1 pinch black pepper
• For the rice
• 200g (7oz) rice

Method

Start with the marinade. Mix together the lime juice, garlic, hot sauce, vegetable oil and chilli powder in a large sealable freezer bag. Season with salt and pepper.

Set aside 1tbsp of this marinade for the sour cream.

Add the pepper, onion and slices of chicken to the bag with the marinade.

Place in a large bowl (in case the bag leaks) and rest in the fridge for 1½ hours.

Mix the reserved marinade with the sour cream in a bowl. Cover with cling film and place in the fridge until ready to use.

If using wooden skewers, soak in water for 30 minutes before using.

Remove the meat and vegetables from the fridge and allow to rest for approximately half and hour in order to come up to room temperature.

Meanwhile, add the rice to a small pot, cover in 300ml cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more.

Drain the excess water, leave to stand for 20 minutes. Add the 300ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible.

Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving.

Pierce the chicken and vegetables onto the skewers. Each skewer should hold 4 pieces each of the pepper and onion, and 3 pieces of the chicken - alternate as you thread them onto skewers.

Cook the skewers under the grill or on a barbecue until the meat is nicely charred, approximately 3-4 minutes on each side.

Lay the tortillas onto plates. Remove the meat and vegetables from the skewers and use to fill the wraps.

Garnish the fajitas with the flavoured sour cream and serve immediately.