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1. Cut the chicken breasts into slices. Slice the onions. Deseed the pepper. Cut the pepper and courgette into thin sticks.2. Heat the oil in a large pan, and fry the chicken for 3-4 minutes overa high heat. 3. Add the onions, courgette, pepper, paprika, oregano and cumin. Fry for about 5 minutes. 4. Add half the stock, and fry until most of it has gone. Add the rest of the stock, and again continue cooking until most of the stock has gone. 5. Serve immediately from the pan with flour tortillas. 
Serve with freshly made dips, such as Avacado Dip or Sour Cream & Chives Dip. If you want a bit of heat, throw in some sliced fresh chillis with the other vegetables.
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