Fajita Chicken Rice Bowl With Burnt Lime

Prep: 5 mins

Cook: 20 mins

Serves  4

 

Ingredients:

  • 2 large chicken breasts

  • 2 peppers, sliced

  • 2 red onions, sliced

  • 200g baby corn

  • 3 tsp chipotle chilli paste

  • 1 lime, zested, then halved

  • 2 tsp vegetable oil

  • 400g can black beans, drained

  • 15g coriander, roughly chopped

  • 400g cooked brown rice

  • 4 tbsp salsa, to serve

 

Method:

STEP 1:

  • Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment.

  • Arrange the chicken, peppers, red onions and baby corn on the tray, and spoon over the chipotle paste.

  • Season, then toss to combine.

  • Put the lime halves on the tray, cut-side down, then drizzle the oil over the chicken and veg.

  • Roast for 20 mins, or until everything is cooked through.

 

STEP 2:

  • Meanwhile, warm the beans in a small pan over a low heat, and season.

  • Mix the beans with half the coriander and the lime zest, then squeeze over the juice of the roasted lime.

  • Slice the chicken thinly on the diagonal and divide between four bowls along with the veg and brown rice.

  • Sprinkle over the remaining coriander and serve with the salsa.

 

Recipe Tip:

Twist It!

Veggie fajita rice bowl with burnt lime: Swap out the chicken for 2 blocks of halloumi, thickly sliced, or 4 falafels per person in step 1, adding them to the spiced peppers, onions and baby corn 10 mins before the end of cooking in step 1.

Pearce Vander MeedenComment