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mashed chicken and vegetables with strips of pitta bread and red pepper and a spoonful of yoghurt

Mexican chicken - intro

These chicken strips marinated and stir-fried with pepper and onions are a great introduction to spices for your baby. Serve with pitta bread strips. This recipe is great for older members of the family, just put the fajita mix in tortillas.

Serves: 4 portions

Prep time: 15 mins

Cooking time: 15-20 mins

Suitable for vegetarians? N


  • 1¼ red pepper, deseeded
  • ½ medium onion, peeled
  • ¼tsp paprika
  • Pinch mild chilli powder
  • ½ clove garlic, crushed
  • ¼ tsp ground cumin
  • 1 tsp vegetable oil
  • 1 large chicken breast fillet
  • ¼ large pitta bread
  • 1 tsp plain full fat yoghurt

Freeze the other three portions to use on other days.


  1. De-seed the pepper and slice. Peel and slice the onion.
  2. Slice the chicken into finger strips.
  3. Mix all of the spices with the oil and coat the vegetables, garlic and chicken in a bowl. Cover and leave to marinade in the fridge for 5 minutes.
  4. On a medium heat, cook the chicken and vegetable mixture in a frying pan for 10-15 minutes until the chicken is cooked through and the vegetables have softened.
  5. Meanwhile slice the pitta bread into fingers.
  6. Blend or mash the cooked chicken mix until smooth with soft lumps, or slice to serve as a finger food. Keep some pepper strips whole.
  7. Serve the ¼ chicken mixture on a plate with the cooked pepper strips, strips of pitta and a small spoonful of full fat yoghurt.

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