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Mexican Recipes

Chicken and Pepper Fajita Bowl

Chicken and Pepper Fajita Bowl

Chicken and Pepper Fajita Bowl

with Coriander Rice, Tomato Salsa and Soured Cream

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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!

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