Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. 

Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

Grate the cheese.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Add the pepper to the frying pan and stir-fry until just soft, 4-5 mins. 

Reduce the heat to medium, then add the garlic and chipotle paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.

Meanwhile, in a small bowl combine the soured cream and lime zest. Set aside.

When the fajita mix is ready, add a generous squeeze of lime juice. Stir to combine and remove from the heat. 

When everything's ready, share the wedges between your plates and top with the chicken fajita mix.

Sprinkle over the cheese. Finish with a dollop of the zesty soured cream - wedges loaded!

Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!