Mexican Chicken Fajita Bowls with Brown Rice
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 10, 2017.
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 10, 2017.
Fresh and delicious Mexican chicken bowls.
Ingredients
Brown Rice
- 1½ cups brown rice
- 2 cups water
Mexican Chicken Fajita
- 550g chicken thighs, diced 2cm
- 2 teaspoons Mexican spice mix
- 1 capsicum, core and seeds removed then thinly sliced
- ½ red onion, thinly sliced (optional, adults)
- 125g frozen corn
- ½ iceberg lettuce
- 50g Colby cheese
To Serve
- 1 pottle natural yoghurt
Steps
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Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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Pat chicken dry with paper towels and cut into 1cm-thick strips. Place in a bowl with Mexican spice mix, season with salt and toss to coat.
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Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-4 minutes, until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean with a paper towel.
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Return pan to high heat with a drizzle of oil. Cook capsicum and onion for 3-4 minutes, add corn and cook a further 2 minutes, until vegetables are just tender.
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While veggies are cooking, thinly shred lettuce and grate cheese.
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To serve, spoon ¾ cup cooked brown rice into each bowl. Top with Mexican chicken fajita and place grated cheese, shredded lettuce and cooked vegetables around the outside of the bowl. Drizzle yoghurt over chicken.
Nutritional Information
Energy |
2132 kj 510 kcal |
---|---|
Protein | 32.9g |
Carbohydrate | 30.6g |
Fat | 28.1g |