Double Chicken and Pepper Fajita Bowl

Name: Double Chicken and Pepper Fajita Bowl with Coriander Rice, Tomato Salsa and Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 grams Basmati Rice; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove; 480 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; 1 tsp Sugar for the Sauce; 150 milliliter(s) Water for the Sauce

with Coriander Rice, 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 Mexican style spice mix to give a similar smokiness to the chicken.

Tags:

High Protein

•Medium Spice

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

(May contain traces of: Celery)

2 unit(s)

Garlic Clove

480 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)2945 kJ

Energy (kcal)704 kcal

Fat13.3 g

of which saturates5.8 g

Carbohydrate73.8 g

of which sugars11.7 g

Dietary Fibre4.6 g

Protein68.9 g

Salt1.65 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

PDF

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ½ 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 b. 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. Roughly chop the coriander (stalks and all).

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