Hinode

Chicken Fajita Bowl

I am using:

Prep time

10min

Cook time

30min

Try out this delicious chicken fajita bowl for a healthy lunch or dinner idea! This flavoursome recipe is packed with colourful vegetables, rice and quinoa.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup Hinode Brown Rice

  • 1½ oz Burrito Seasoning Packet

  • 2½ tbsp Oil

  • 1 lb Chicken Thighs (cut into strips)

  • 1 Red Pepper (cut into strips)

  • 1 Red Onion (cut into thin wedges)

  • 200 g Cherry Tomatoes (halved)

  • ½ cup Cilantro (coarsely chopped)

  • 2 cup Iceberg Lettuce (shredded)

  • 1 Large Avocado (sliced)

  • Light Sour Cream (to serve)

  • Lime Wedges (to serve)

Brown Rice

The nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavor and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Chicken Fajita Bowl

Method

  • Place rice in a saucepan. Add 2 cups cold water and bring to boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered, for 5 minutes.

  • Meanwhile, combine burrito seasoning and 2 tablespoons of the oil in a large bowl. Add chicken and stir to coat. Allow to stand for 15 minutes.

  • Heat remaining oil in a large non-stick frying pan over a high heat. Add marinated chicken, red pepper and onion and cook, stirring constantly for 7 minutes or until chicken is cooked through.

  • Combine cherry tomatoes and cilantro. Serve chicken fajita with brown rice, cherry tomatoes, lettuce, avocado, light sour cream and lime wedges.

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