Chicken fajitas and salsa

This recipe is so easy and healthy. You can cook the dish the night before, if you want to have them for breakfast. Just heat up before eating. I fell in love with smoked paprika and cumin because of this recipe and use both the ingredients whenever I can.
 Feel free to change the chicken breast to your choice of meat. Even tofu would be amazingly good for this dish.

Chicken fajitas and salsa

1 red pepper, deseeded and cut into thin strips
1 medium red onion, finely sliced
1 skinless, boneless chicken breast
1 tsp smoked paprika
1 small pinch ground cumin
2 limes
Olive oil
Freshly ground black pepper
4 flour tortillas

For the salsa:
1 fresh red chilli
2 ripe tomatoes, cored
1 small bunch fresh coriander
Sea salt
Freshly ground black pepper
1 lime
Extra virgin olive oil

1. Heat up a pan using high heat. Slice
the chicken lengthways into long strips roughly the same size as the pepper strips.
2. Put the pepper, onion, and chicken into a bowl with the paprika and cumin. Squeeze the juice of half a lime, drizzle a bit of olive oil, season with a pinch of pepper and mix well. Marinade for 5 minutes.
3. Finely chop the red chilli. Roughly chop the tomatoes and coriander. Combine the chilli and tomatoes in a second bowl with salt, pepper and lime juice. Stir in the coriander.
4. Use a pair of tongs to put all the pieces of pepper, onion and chicken into the preheated pan. Cook for 6-8 minutes until the chicken is golden and cooked through. Keep turning the pieces of chicken and vegetables over so they don't burn.
5. Warm the tortillas up in a microwave or a warm dry frying pan. Squeeze the remaining lime juice over the chicken.
6. Serve with bowls of natural yoghurt and Cheddar cheese (optional) alongside the salsa.

Original recipe by Jamie Oliver.