Chicken fajita bowl
This vibrant and satisfying chicken fajita bowl brings together brown rice, spiced chicken thighs, and tender bell peppers. Fresh tomato salsa and a squeeze of lime add a bright, zesty contrast to the warm spices. Serve garnished with fresh coriander for a quick and colourful midweek meal.
Ingredients
- Olive Oil15 ml
Instructions
5 steps- 1
Cook the brown rice as per the packet instructions.
- 2
Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside.
- 3
In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside.
- 4
Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10-15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through.
- 5
Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side.
Nutrition
1 serving ≈ 775 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes