Chicken and Pepper Fajita Bowl
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Chicken and Pepper Fajita Bowl

Chicken and Pepper Fajita Bowl

with Basmati Rice, Tomato Avocado Salsa and Soured Cream

Smoky-tasting with a spicy kick, Mexican spice mix gives any dish a tasty boost. Made with herbs and spices common in Mexican cuisine, this spice mix contains ingredients such as chillies, cumin seeds, paprika and thyme, making it the perfect match for tacos and quesadillas, as well as pasta sauces and stews.

High Protein

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

1 sachet(s)

Mexican Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Medium Tomato

1 unit(s)


75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2963 kJ
Energy (kcal)708 kcal
Fat25.6 g
of which saturates8.3 g
Carbohydrate75.4 g
of which sugars11.7 g
Protein42.7 g
Salt1.84 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins. 

d) 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.


a) Meanwhile, halve the bell 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 and the pepper is softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 


a) Add the garlic, Mexican style spice mix 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).


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

b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Meanwhile, cut the tomato into 1cm chunks.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out  onto a board. Cut into 1cm chunks.

c) Pop the tomato and avocado chunks into a medium bowl with a drizzle of olive oil. Season with salt and pepper.


a) When everything's ready, fluff the rice up with a fork. 

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

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