When it comes to re-fuelling after an invigorating day in the mountains, you want something that really hits the spot! For me, this means; gathering round a big oak table, with a roaring fire crackling in the background, an abundance of delicious food on display, being surrounded by friends and family as you share stories and reminisce on the days adventure.
After burning thousands of calories, you want something nourishing, comforting and enjoyable to re-fuel your body before collapsing into bed and drifting off into a wonderfully deep sleep.
However, lets face it, you don’t want to have to come home and spend unnecessary time on your feet when all you want to do is relax with a cup of tea or something stronger!
So this recipe ticks all the boxes. It’s nutritious, healthy, balanced, it can be modified to special requirements and it can be prepared in advance so that when you step through the door, you can be gathered round the table enjoying a feast within 20 minutes. This dish is also one of my all time favourites, so I just had to share it with you!
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons oil
- 1 large garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2-1 teaspoon ground chilli (adjust to your desired spice preference)
- 1 tablespoon fresh chopped coriander (optional)
- 650 grams chicken thighs, skinless and boneless
- 3 large bell peppers cut into strips
- 1 red onion thinly sliced
- In a large shallow bowl, combine limejuice, oil, garlic, cumin, salt, chilli and coriander and mix together. Add the chicken thighs and let marinate for 30 minutes. *Prepare the chicken on the morning of your hike, cover and leave in the fridge to allow the flavours to infuse throughout the day.
- 20 minutes before you are ready to eat; Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
Transfer chicken to a warm plate, loosely cover with foil and let rest.
- Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
- Slice chicken into strips.
I like to enjoy this with a big colourful salad, which can be prepared in advance, but do not add any dressing until you are ready to serve or your salad will wilt.
For replenishing carbs, serve with basmati rice, or to keep with tradition and save time, serve with warmed wholemeal tortilla wraps…or indeed both for extra hungry mouths!
What makes this dish extra special and fun when sharing with friends and family is to add some home-made tomato salsa, home made guacamole (both of which can be prepared in advance), some grated cheese and sour cream. To keep calories in check, opt for low fat cheese or protein cheese and low fat sour cream or 0% fat greek yoghurt.
- 2 large ripe tomatoes (chopped)
- 1 garlic clove (crushed)
- 1 green chilli (chopped)
- 1 small onion (finely chopped)
- 1-3 jalapenos (sliced)
- 1⁄4 cup fresh coriander
- 1 tsp olive oil
- 2 tbs lime juice
- Sea salt and fresh ground pepper
Place all ingredients in a bowl and mix well. Cover and leave in the fridge.
- ½ a small red onion
- 1-2 fresh red chillies
- 3 ripe avocados
- 1 bunch of fresh coriander
- 6 ripe cherry tomatoes
- 2 limes
- extra virgin olive oil
- Peel the onion and deseed 1 chilli, then roughly chop it all on a large board.
- De-stone the avocados and scoop the flesh onto the board.
- Start chopping it all together until fine and well combined.
- Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.
- Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed.
- Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.
*If you are preparing the guacamole in advance, cover with cling film and press the cling film down to cover the surface of the guacamole. This will stop the avocado from turning brown.
When you are ready to eat, place the fajita mix in the skillet in the centre of the table and surround it with all the wonderfully fresh accompaniments. Let everyone dive in, get messy and enjoy a much deserved and delicious, re-fuelling, finger food feast!
Yours in health, strength and happiness