Chicken and Pepper Fajita Bowl
with Basmati Rice, Tomato Avocado Salsa and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken and Pepper Fajita Bowl in just 20-25 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.
d) Stir-fry until the chicken is browned all over and the pepper is softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Add the garlic, Mexican style spice mix and tomato puree to the chicken. Stir-fry for 30 secs.
b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
a) Bring the fajita mixture to the boil, then lower the heat.
b) Simmer, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, cut the tomato into 1cm chunks.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
c) Pop the tomato and avocado chunks into a medium bowl with a drizzle of olive oil. Season with salt and pepper.
a) When everything's ready, fluff the rice up with a fork.
b) Taste the chicken fajita mix, season with more salt and pepper if needed, then spoon over the rice.
c) Top with the tomato avocado salsa and a big dollop of soured cream.
Enjoy!
