Chicken Fajita Bowl
with avocado and bell pepperCalories
:
748 kcalProtein
:
47g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Milk
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Avocado
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Sweetcorn
65 grams
Sour Cream
(Contains: Milk)
300 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3129 kJ
Energy (kcal)748 kcal
Fat23.2 g
of which saturates4.8 g
Carbohydrate87.4 g
of which sugars13.9 g
Dietary Fiber7.8 g
Protein47 g
Salt1.5 g
Trans Fat3.1 g
Potassium732.9 mg
Calcium38 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Pot with Lid
•Sieve
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Drain the sweetcorn in a sieve.
- Halve, peel and thinly slice the onion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
3
- Place a large pan over high heat (no oil).
- Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time—you want the sweetcorn to pick up some nice colour.
- Remove from the pan and cover to keep warm.
- Return the pan and add a drizzle of oil.
- Fry onion, pepper and half the Mexican spice until softened, 4-5 mins. Remove from the pan and cover to keep warm.
TIP: If tight on time, cook the veg together instead of separately.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the chicken and remaining Mexican spice. Season with salt and pepper and cook for 8-10 mins.
- Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
5
- While the chicken cooks, halve the avocado and remove the pit.
- Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
6
- Serve the rice, chicken, fried vegetables, avocado, sour cream and sweet corn separately.
- Allow everyone to build their own bowl.
