Heat the oven to 200°C. Slice the peppers into thin strips. Peel and finely slice the onion. Drain and rinse the kidney beans.

Lay out a large rectangle of baking paper (per person) in front of you, portrait. Arrange the peppers, onions, beans and rice on the bottom half of the paper leaving a 10cm gap between the edge closest to you.Drizzle with half the olive oil, season with salt and black pepper, then mix everything together.

Slice the chicken breasts into strips, roughly 4cm thick. Add the rest of the olive oil, fajita seasoning and a pinch of salt and pepper. Rub everything together to coat the chicken well - use your chopping board. Add your chicken on top of the vegetables. Fold the top half of the baking paper over the food then fold the outside edges over each other to seal (like a Cornish pasty), creating a steam-tight parcel. Repeat with the remaining ingredients.

Transfer to the oven and bake for 20 mins. Finish with a scattering of fresh coriander and lime wedges for squeezing. Get stuck in.