Chicken Fajita Bowls

Cut 500 g of chicken breast horizontally.

Add 1 teaspoon of salt and 0.5 tablespoon of fajita seasoning to the chicken and mix well.

Set the chicken aside for 30 minutes.

Remove the chicken from the fridge a few minutes before cooking to prevent shrinkage.

Pour 1 teaspoon of oil in a pan and cook the chicken on medium heat for around 4 to 5 minutes until golden and well-seared.

Transfer the chicken to a plate and keep it warm.

Sauté one sliced onion and two sliced bell peppers in the same pan.

Add 0.25 tablespoon of fajita seasoning and 0.25 teaspoon of salt to the vegetables, cover, and cook for a couple of minutes.

Remove the peppers and onions from the pan and set aside.

Add 300 g of canned and drained corn to the pan with 0.25 teaspoon of salt and 0.25 teaspoon of fajita seasoning, sauté for 2 minutes, then remove from the pan.

Add 300 g of drained canned black beans to the pan and sauté until heated through, then remove from the pan.

Assemble the chicken fajita bowls starting with a bed of Mexican rice.

Add the grilled chicken, sautéed peppers and onions, salsa, beans, and sweet corn to the bowl.

Top with a scoop of sour cream, guacamole, avocados, and jalapenos.

Garnish with limes and a generous sprinkling of coriander.

Equipment Needed

Spice Level: