Fajita bowls are a colourful and vibrant dinner option that’s healthy and full of great nutrients, although they can seem more elaborate to make than they actually are. This easy recipe reduces the work and the cooking time to produce delicious results without the fuss.
According to BBC Good Food, this easy chicken fajita recipe serves four and can be on the table in just 25 minutes—perfect for when you want something hearty, healthy, and delicious. It stated: “Make crowd-pleasing fajitas the easy way with this one-tray recipe that’s full of nutrients and low in fat and calories. It makes a speedy midweek meal.” You can also make this recipe veggie by swapping out the chicken for two blocks of halloumi, or four falafels.
Chicken fajita rice bowl recipe
Ingredients
- Two large chicken breasts
- Two peppers, sliced
- Two red onions, sliced
- 200g baby corn
- Three tsp chipotle chilli paste
- One lime, zested, then halved
- Two tsp vegetable oil
- 400g can black beans, drained
- 15g coriander, roughly chopped
- 400g cooked brown rice
- Four tbsp salsa to serve
Method
Preheat the oven to 220C (200C for fan-assisted ovens) or gas mark seven. Line a large baking tray with parchment paper.
Spread the chicken pieces, sliced peppers, red onion wedges, and baby corn evenly across the tray. Add the chipotle paste by spooning it over the ingredients. Season with salt and pepper, then gently mix everything together to coat well.
Position the lime halves on the tray with the cut sides facing downward. Drizzle the vegetables and chicken with a little oil.
Place the tray in the oven and roast for around 20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
While that’s roasting, place the beans in a small saucepan and gently heat them over a low flame. Add seasoning to taste.
Once warmed through, stir in half of the chopped coriander and some finely grated lime zest. Squeeze the juice from the roasted lime halves into the mixture.
Cut the cooked chicken into thin slices on the diagonal, then portion it out between four serving bowls, along with the roasted vegetables and cooked brown rice.
Garnish with the remaining coriander and serve alongside the salsa and guacamole.