2 boneless, skinless chicken breasts, about 150 g (5 oz) each, halved horizontally
2 teaspoons fajita seasoning
1 tablespoon olive oil
1 red pepper, cored, quartered and deseeded
2 soft burger buns, halved
1/2 avocado, peeled, stoned and sliced
2 tablespoons soured cream
5 cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 red chilli, deseeded and chopped
1 tablespoon chopped flat leaf parsley
squeeze of lime juice
salt and pepper
Coat the chicken pieces in fajita seasoning, place on a foil-lined grill rack and drizzle with the oil, then add the pepper quarters, skin side up, to the grill rack. Cook under a preheated medium grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and the peppers are soft and lightly charred.
Meanwhile, make the salad. Mix together all the ingredients in a bowl and season.
Mix together the soured cream and chives in a small bowl.
Toast the buns. Then fill with avocado slices, the chicken and the grilled peppers. Top with spoonfuls of tomato salad and soured cream. Serve with the remaining tomato salad.