Chicken Fajita Bowl
Standard · 35 min · Serves 2 · Mexican
Dietary: gluten-free, dairy-free, nut-free
Smoky, lime-marinated fajita chicken with charred peppers and onions piled over cilantro-lime rice and black beans.
Ingredients
For 2 servings
Rice
- 150 g rice
- 0.5 lime, juiced
- 5 g cilantro, chopped (optional)
Chicken
- 300 g chicken breast, sliced into thin strips
- 0.75 tsp cumin
- 1 tsp paprika
- 1 clove garlic, minced
- 0.5 lime, juiced
- 1 tbsp olive oil
Peppers & onion
- 2 bell pepper, cut into thin strips
- 1 onion, thinly sliced
- 1 tbsp olive oil
Beans
- 1 can black bean, drained and rinsed
- 0.25 tsp cumin
Steps
Rice
- Rinse the rice and cook it according to the packet. When it's done, fork through most of the lime juice, the cilantro (if using) and a pinch of salt, saving a little juice for the end. Cover to keep warm.
Chicken
- Toss the chicken with the cumin, paprika, garlic, olive oil, lime juice and ½ teaspoon of salt until evenly coated. Leave to marinate for 10 minutes, or up to 30 if you have time.
- Heat a large skillet, about 30 cm (12 inch), over medium-high heat until it just starts to smoke. Add the chicken in a single layer and sear for 5 to 6 minutes, turning a couple of times, until charred at the edges and cooked through with no pink in the middle. Tip onto a plate and cover loosely with foil.
Peppers & onion
- Add the oil to the hot pan, then the peppers and onion. Cook over high heat for 5 to 6 minutes, tossing only every minute or so, until the onion is soft and the peppers are charred at the edges but still have some crunch. Stirring less is what lets them char. Season with salt and pepper.
Beans
- Meanwhile, warm the black beans with the cumin, a pinch of salt and a splash of water in a small pan over medium heat for 3 to 4 minutes, stirring now and then, until hot through.
To serve
- Divide the rice between two bowls and top with the beans, chicken and charred peppers and onion. Squeeze over the lime juice you saved and serve.