Crispy tenders Fajitas with jalapeno drizzle

1. Preheat grill to 200°C.

2. Chop stalk of jalapenos, half them and remove seeds. Chop one onion in half & peel and crush garlic cloves.

3. Put them on a baking tray under the grill for around 10 minutes, or until the jalapenos start to blister.

4. Change to oven setting at 200°C. Put your THIS™ isn’t chicken tenders in for 15-17 minutes.

5. Meanwhile, put the jalapenos, onion & garlic in a blender along with a tablespoon of oil, the juice of a lime, salt and pepper and blitz until smooth. Sauce complete!

6. Next slice another onion & bell peppers & shred lettuce. Set lettuce aside.

7. Add a tsp of oil to a hot pan and gently fry off your onions and bell peppers.

8. Whilst these are softening, scoop out the flesh of both avocados into a bowl. Season well with salt, pepper and tsp of garlic powder. Add a tsp of oil and the juice of a lime. Mash with a fork and then stir in half of your leftover diced onion.

9. When your tenders are out the oven, add them to the pan with the veggies and add your spice mix. Stir through and let the flavours get to know each other before serving up.