Barbecue Chicken & Veggie Fajitas

In a small bowl, combine the paprika, cumin, oregano, onion powder, dried chilli, garlic, olive oil. lemon juice, lime juice, salt and pepper. Whisk and set aside.

Place the chicken breast between two sheets of parchment paper. Using a kitchen hammer, flatten out each piece to about 1 inch thick. Put the chicken in a baking dish and cover with marinade. Cover and refrigerate for about an hour.

Place two square pieces of aluminum foil on the counter. Put the peppers on one sheet and the corn on another sheet.

Pre heat the barbecue to a medium heat.

Place chicken breast over the grill. Place the two open topped foil packed on the grill. Cook the chicken for about 12 minutes per side, or until cooked through. Brush the chicken with remaining marinade while cooking. Remove from barbecue and wrap to keep warm.

While the chicken is cooking move the peppers around the foil packets to ensure even cooking. Do the same for the corn. Once the peppers are starting to char, they will be cooked and can be removed from the barbecue. Usually 15 - 20 minutes. The corn will cook in about the same amount of time. You can put the corn directly over the flames for the last 2 minutes of cooking to get a char on the outside. Remove vegetables from barbecue.

On a clean cutting board, cut the chicken into strips and set aside. Cut the corn off the stalk and put in a bowl. Serve flour tortillas with all the fixings and a generous squeeze of lime juice.