These chicken fajita bowls are a tasty, healthy and well-balanced meal. Mexican spiced chicken with charred capsicums and onion, crunchy cos, fluffy rice and some creamy smashed avocado. You can get creative and add any other toppings you’d like!
This Week
9 Dec - 15 Dec
Meal Prep Guide
Prepare the marinade for the chicken (store in an airtight container in the fridge).
NOTE – we recommend adding the chicken to the marinade the morning of cooking so it can marinate all day.
Ingredients
- 2 Tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp chilli flakes
- 1 tsp coconut sugar
- 2 garlic cloves (crushed)
- ½ lemon (juice)
- Salt and pepper
Method
- Add all ingredients to a airtight container and mix well to combine.
Slice two red capsicums (store in an airtight container in the fridge).
Tips
- You want to cook the capsicums and onions over high heat so that they get charred and crispy in places instead of sautéing them.
Shortcuts
Vegetables
- Add some sliced zucchini.
- Add some sweetcorn.
Protein
- Swap out the chicken bread for chicken thighs or tenderloins.
- Swap out the chicken for sliced steak.
- For a vegetarian option, swap out the chicken for spiced black beans and corn.
Spiced Black Beans and Corn
Ingredients
- 400g black beans (rinsed and drained)
- 1 cup frozen sweet corn (defrosted)
- 2 garlic cloves (crushed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- ½ lemon (juice)
- Salt and pepper
- Olive oil
Method
- Heat a generous amount of olive oil in a large pan over a medium heat. Add the black beans, corn, garlic, spices, salt and pepper; cook for 4-5 minutes until the corn is golden brown and cooked through. Remove from the heat and squeeze over the lemon juice.
Other
- Serve with a dollop of sour cream or greek yoghurt.
- Add some grated cheddar cheese or feta.
- Omit the rice and serve in your favourite tortillas.
- Add some hot sauce or.
Ingredients
Spiced chicken
- 600g chicken breast (sliced)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- ½ tsp chilli flakes
- 1 tsp coconut sugar
- 2 garlic cloves (crushed)
- Salt and pepper
- 2 Tbsp olive oil + extra for cooking
Charred veggies
- 2 red capsicums (sliced)
- 1 red onion (sliced)
- Olive oil
- Salt and pepper
To serve
- 1 ½ cups jasmine rice
- 1 head petite cos (sliced)
Smashed avocado
- 1 avocado
- Salt and pepper
Coriander, lemon salsa
- ½ cup coriander (finely chopped)
- 1 lemon (juice)
- 2 Tbsp olive oil
- 1 garlic clove (crushed)
Method
- Get started by cooking the rice as per packet instructions.
- Add the sliced chicken to a bowl with the spices, coconut sugar, garlic, olive oil and salt and pepper; toss well and set aside to marinate.
- Heat a little olive oil in a large pan over high heat. Add the capsicums and onion and let cook for 5-7 minutes until cooked through and charred in places.
- While the veggies are cooking prepare the smashed avocado and the salsa. To make the smashed avocado mash it on a plate with the back of a fork and season with salt and pepper.
- To make the salsa, simply add all of the ingredients to a small bowl and mix well to combine.
- Once the veggies have cooked, remove them from the pan and set aside.
- Add a little more olive oil to the pan and cook the chicken for 7-10 minutes until golden brown and cooked through.
- Time to assemble the bowls, add some rice to each bowl with some of the charred capsicum and onion, the chicken, sliced cos and top with the smashed avocado and a drizzle of the salsa.
Variations
Vegetables
- Add some sliced zucchini.
- Add some sweetcorn.
Protein
- Swap out the chicken bread for chicken thighs or tenderloins.
- Swap out the chicken for sliced steak.
- For a vegetarian option, swap out the chicken for spiced black beans and corn.
Spiced Black Beans and Corn
Ingredients
- 400g black beans (rinsed and drained)
- 1 cup frozen sweet corn (defrosted)
- 2 garlic cloves (crushed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- ½ lemon (juice)
- Salt and pepper
- Olive oil
Method
- Heat a generous amount of olive oil in a large pan over a medium heat. Add the black beans, corn, garlic, spices, salt and pepper; cook for 4-5 minutes until the corn is golden brown and cooked through. Remove from the heat and squeeze over the lemon juice.
Other
- Serve with a dollop of sour cream or greek yoghurt.
- Add some grated cheddar cheese or feta.
- Omit the rice and serve in your favourite tortillas.
- Add some hot sauce or.
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