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Chicken and Pepper Fajita Bowl
Chicken and Pepper Fajita Bowl

Chicken and Pepper Fajita Bowl

with Rice, Spinach, Tomato Salsa and Soured Cream

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In Mexican cuisine, fajita refers to strips of grilled meat and veg that are fried and spiced with smoky and peppery seasonings. This Chicken and Pepper Fajita Bowl uses chipotle paste to give a similar smokiness to the chicken.

Tags:
High Protein
•Medium Spice
•Calorie Smart
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 grams

Basmati Rice

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

240 grams

Diced British Chicken Breast

20 grams

Chipotle Paste

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Medium Tomato

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2372 kJ
Energy (kcal)567 kcal
Fat11.7 g
of which saturates5.3 g
Carbohydrate73.9 g
of which sugars12.5 g
Dietary Fibre4.5 g
Protein39.8 g
Salt1.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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. 

3

a) Add the garlic, chipotle paste 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).

4

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.

c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

5

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

b) Pop the tomato chunks into a medium bowl with a drizzle of olive oil. Season with salt and pepper and mix together. 

6

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 and a big dollop of soured cream.

Enjoy!

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