Fajita chicken rice bowl with burnt lime

Method 1

Ingredients

2 large chicken breasts

2 peppers, sliced

2 red onions, sliced

200g baby corn

3 tsp chipotle chilli paste

1 lime, zested, then halved

2 tsp vegetable oil

400g can black beans, drained

15g coriander, roughly chopped

400g cooked brown rice

4 tbsp salsa, to serve

STEP 1

Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Arrange the chicken, peppers, red onions and baby corn on the tray, and spoon over the chipotle paste. Season, then toss to combine. Put the lime halves on the tray, cut-side down, then drizzle the oil over the chicken and veg. Roast for 20 mins, or until everything is cooked through.

STEP 2

Meanwhile, warm the beans in a small pan over a low heat, and season. Mix the beans with half the coriander and the lime zest, then squeeze over the juice of the roasted lime. Slice the chicken thinly on the diagonal and divide between four bowls along with the veg and brown rice. Sprinkle over the remaining coriander and serve with the salsa.

Recipe tip

Twist it

Veggie fajita rice bowl with burnt lime: Swap out the chicken for 2 blocks of halloumi, thickly sliced, or 4 falafels per person in step 1, adding them to the spiced peppers, onions and baby corn 10 mins before the end of cooking in step 1.

Method 2

Ingredients:

- 1 lb chicken breast, thinly sliced

- 1 red bell pepper, sliced

- 1 green bell pepper, sliced

- 1 yellow onion, sliced

- 2 cloves garlic, minced

- 1 tbsp vegetable oil

- 1 tsp chili powder

- 1 tsp cumin

- 1 tsp paprika

- Salt and pepper to taste

- 1 cup cooked rice

- 1 lime, halved

Instructions:

1. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced chicken breast and cook until browned, about 4-5 minutes.

2. Add the sliced bell peppers, onion, and minced garlic to the skillet. Cook until the vegetables are tender, about 5-6 minutes.

3. Sprinkle the chili powder, cumin, paprika, salt, and pepper over the chicken and vegetables. Stir to combine and cook for another 2-3 minutes.

4. In a separate skillet, place the lime halves cut-side down. Cook over high heat until the cut side is charred and blackened.

5. To assemble the rice bowl, place a scoop of cooked rice in a bowl. Top with the fajita chicken and vegetable mixture. Squeeze the burnt lime juice over the top.

6. Enjoy your delicious Fajita Chicken Rice Bowl with Burnt Lime!

Comments

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