CHICKEN FAJITA BOWLS
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These delicious chicken fajita bowls use rice instead of wraps for an easy, family-friendly Mexican meal.

These delicious chicken fajita bowls use rice instead of wraps for an easy, family-friendly Mexican meal. 
This recipe works just as well with sliced beef rump steak.

This recipe works just as well with sliced beef rump steak (though I would replace the chicken stock with beef stock). The chicken and veggie mixture is a little more saucy than if you were to have them in tortillas – I thought the rice needed a little something to soak up!

 

PRINT RECIPE PDF
These delicious chicken fajita bowls use rice instead of wraps for an easy, family-friendly Mexican meal. 
This recipe works just as well with sliced beef rump steak.

CHICKEN FAJITA BOWLS

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

These delicious chicken fajita bowls use rice instead of wraps for an easy, family-friendly Mexican meal. This recipe works just as well with sliced beef rump steak.

QUICK PRINT

Ingredients

CHICKEN & VEGGIES

  • 1 large green capsicum
  • 1 large brown onion
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 500 g chicken stir fry (1lb 2oz)
  • 1/2 Tbsp olive oil
  • 400 g can black beans, drained (14oz)
  • 1 tsp chicken stock powder dissolved in 1/2 cup boiling water (125ml)
  • 2 Tbsp tomato paste
  • 1 Tbsp lemon juice
  • 1 tsp cornflour dissolved in 1 tsp water

TO SERVE

  • 1/3 cup lite sour cream (80ml)
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 2 Tbsp aioli
  • 1/2 Tbsp lemon juice
  • 1/4 tsp smoked paprika
  • 1 large avocado
  • 60 g cos lettuce (2.1oz)
  • 1/4 cup fresh coriander
  • 2 x 250 g microwave pouches brown rice (2 x 8.8oz)

Instructions

  1. PREPARE CHICKEN & VEGGIES

    Slice capsicum and onion into strips. Combine garlic powder, cumin, oregano, paprika, salt and pepper in a small bowl. Sprinkle over the chicken, capsicum and onion.

  2. COOK CHICKEN & VEGGIES

    Heat olive oil in a large frying pan over a medium-high heat. Add chicken and cook until browned all over (about 5 minutes). Add capsicum and onion and cook for a couple of minutes, until tender. Stir in beans, stock, tomato paste, lemon juice and cornflour mixture. Reduce heat to medium and simmer for 5 minutes.

  3. PREPARE INGREDIENTS TO SERVE

    While chicken and veggies are cooking, prepare remaining ingredients. Whisk together sour cream, yoghurt, aioli, lemon juice and paprika. Season with a little salt and pepper. In a separate bowl, mash avocado. Shred lettuce and roughly chop coriander. Microwave rice.

  4. SERVE

    Divide rice and shredded lettuce between individual serving bowls. Top with chicken and veggie mixture, followed by a dollop of sour cream sauce and avocado. Sprinkle with coriander. You can also serve with lemon wedges (if you have any lemon left over).

Recipe Notes

WINE MATCH: A Sauvignon Blanc or Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free chicken stock powder and cornflour. Make sure aioli is gluten-free.
INGREDIENT SWAPS: You can use chicken tenderloins instead of chicken stir fry. Sliced beef rump steak would work well as an alternative to chicken. If you make this swap, I recommended using beef stock instead of chicken stock.
ADD ON: Cheese would make a yummy addition to this meal! Try 3/4 cup grated cheese (Colby or Edam are good options).
STORING AND REHEATING: Chicken, veggies and rice can be stored together. Keep sour cream, avocado and lettuce separate.

 

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