Skip to main content
Chicken and Pepper Fajita Bowl
Chicken and Pepper Fajita Bowl

Chicken and Pepper Fajita Bowl

with Coriander Rice, Tomato Salsa and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Pepper Fajita Bowl in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Spicy
High Protein
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

260

Diced British Chicken Breast

1

Mexican Style Spice Mix

30

Tomato Puree

10

Chicken Stock Paste

1

Medium Tomato

1

Coriander

75

Soured Cream

(Contains: Milk)

Not included in your delivery

1

Sugar for the Sauce

150

Water for the Sauce

Nutritional information

Energy (kJ)2395 kJ
Energy (kcal)573 kcal
Fat11.1 g
of which saturates5.2 g
Carbohydrate74.9 g
of which sugars11.4 g
Protein41.4 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Pan
Garlic Press
Bowl

Instructions

Cook the Rice
1

a) Boil a full kettle. 

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying
2

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.

d) Stir-fry until the chicken is browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Flavour
3

a) Add the garlic, Mexican style spice mix (add less if you'd prefer things milder) and tomato puree to the chicken. Stir-fry for 30 secs.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Simmer and Stir
4

a) Bring to the boil, then lower the heat.

b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Time to Salsa
5

a) Meanwhile, cut the tomatoes into 1cm pieces.

b) Roughly chop the coriander (stalks and all).

c) Pop the tomatoes and half the coriander into a bowl with a drizzle of oil. Season with salt and pepper, then set your salsa aside.

 

Finish and Serve
6

a) When everything's ready, fluff the rice up with a fork. Stir through the remaining coriander, then share between your bowls.

b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon it over the rice.

c) Top with the salsa and a big dollop of soured cream.

Enjoy!

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds