Smoky Chicken and Mushroom Fajitas

Place chipotle chilli in adobo in a bowl. Crush garlic and zest lemons and add to bowl. Chop each chicken fillet into 4 pieces and add to bowl. Squeeze over the juice of 1 lemon, add 20ml (1 tablespoon) vegetable oil and stir to coat. Set aside for 10 minutes to marinate.

Thinly slice mushrooms and onion.

Heat a chargrill pan or frypan over medium-high heat. Add chicken and cook for 4–5 minutes each side or until caramelised and cooked through. Remove chicken from pan and set aside.

Heat remaining vegetable oil in frypan. Add onion and capsicum and cook, tossing pan, for 5 minutes or until onion is softened slightly. Add mushroom and cook, stirring frequently, for 10 minutes or until vegetables are caramelised and softened. Return chicken to pan, reduce heat to low and keep warm.

Squeeze juice from remaining lemon into a bowl. Add sour cream, 1/2 teaspoon salt and mix to combine. Finely slice coriander and mix most of it through cream mixture, reserving some to serve.

Heat tortillas in a clean, dry frypan for 1 minute and keep warm in a clean tea towel. Serve chicken with tortillas, cheese, lemony sour cream and reserved coriander.