Chicken Fajita Rice Bowl

Name: Chicken Fajita Rice Bowl
Total time: 30 min
Yield: 1 serving
Cuisine: mexican
Ingredients: 200 g chicken breast; 150 g brown rice; 100 g red capsicum; 60 g frozen corn; 100 g black beans, canned; 2 g ground cumin; 2 g smoked paprika; 1 g chilli powder; 50 g avocado; 0.5 whole lime; 12 ml extra virgin olive oil

⏱ 30 min📊 Easy

mexicanpan searedhigh protein

🔥

775 kcal

Calories

💪

64g

Protein

🍞

78g

Carbs

🥑

23g

Fat

✨ Micronutrients

High in fibreExcellent protein sourceHeart-healthy fats

🥗 Dietary

Dairy-freeEgg-freeGluten-free

⚠️ Generated without

PeanutsTree NutsWheat / Gluten

🪴 Pantry staples

brown rice150 g
frozen corn60 g
ground cumin2 g
smoked paprika2 g
chilli powder1 g
lime0.5 whole
extra virgin olive oil12 ml

🛒 You'll need to buy

chicken breast200 g
red capsicum100 g
black beans, canned100 g
avocado50 g

👨‍🍳 Method

1Cook the brown rice according to packet instructions and set aside.
2Rinse and drain the black beans thoroughly.
3Slice the chicken breast into strips and season with cumin, paprika and chilli powder.
4Heat the olive oil in a pan over medium-high heat and sear the chicken strips for 3 minutes per side until cooked through.
5Add the sliced capsicum to the pan in the last 3 minutes and sauté until slightly softened.
6Stir the frozen corn and black beans into the pan and warm through for 2 minutes.
7Serve the chicken and vegetable mixture over the rice, topped with sliced avocado and a squeeze of lime.

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