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 (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!
CHICKEN FAJITA BOWLS
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.
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
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.
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.
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.
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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