Mexican Chicken Fajita Bowl
A vibrant bowl packed with seasoned chicken strips, sautéed seasonal bell peppers and onions, black beans, corn, and rice, topped with fresh salsa.
Ingredients
- Chicken230 g
- Rice80 g
- Bell Pepper80 g
- Onion40 g
- Garlic Powder0.5 g
- Onion Powder0.5 g
- Bell Pepper80 g
- Olive Oil8 ml
- Salt1 g
- Pepper0.5 g
- Chili Powder2 g
- Cumin1.5 g
- Paprika1 g
- Black Beans80 g
- Corn40 g
- Salsa40 g
Instructions
- 1Step 1
Slice the chicken breast (230g) into thin strips. Slice the bell peppers (80g) and onion (40g) into thin strips. (10 minutes)
- 2Step 2
In a small bowl, mix together the chili powder (2g), cumin (1.5g), paprika (1g), garlic powder (0.5g), onion powder (0.5g), salt (1g), and pepper (0.5g) to make the fajita seasoning.
- 3Step 3
Heat the olive oil (8ml) in a large pan or skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- 4Step 4
Add the sliced peppers and onion to the same pan. Sauté for 5-7 minutes until tender-crisp. (Total cook time so far: ~10-14 minutes)
- 5Step 5
While the vegetables cook, rinse and drain the black beans (80g). Heat the beans and corn (40g) in a small saucepan or microwave for 2-3 minutes until warmed through. (Can do this simultaneously with veg cooking).
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