30/09/2025
These Chicken Fajita Bowls are SO GOOD and lucky for me, they are on my lunch menu all week!
You just need to prep the chicken, rice and bean mix, then add the extra stuff at time of serving.
It’s super easy to make, reheats well, high in protein and fibre, and tastes great!
It also contains TEN different plants (more if you count the spices!) which is so beneficial for gut health!
1. Cook the brown rice first as it takes the longest. I use a rice cooker for convenience.
2. Place two corn cobs (still inside their leaves) into microwave and cook for 6-7 minutes. Each microwave will be different, but if they feel tender you’ll know they’re cooked.
3. Meanwhile, lightly spray frypan with olive oil and cook one diced, brown onion (low-med heat) until translucent. Add some minced garlic and cook for a few minutes.
4. Add one tin black beans (drained and rinsed) and 2 cups chicken stock. Then add one tsp each garlic powder, onion powder and Masterfoods peri peri spice blend. Bring to boil, then turn heat down and simmer for 10 minutes.
5. Combine 500-600g sliced chicken breast with 1-2 TB olive oil and fajita spice mix in large bowl and mix well. Air fry at 185C until cooked.
6. Once beans are done, drain the liquid. As for the corn that’s been cooked in the microwave - remove leaves, then slice off the kernels. Add them to the bean mix.
7. Assemble bowl with brown rice, chicken, bean / corn mix, coleslaw mix (I buy the pre chopped bags that come without dressing), edamame (thawed), Greek or natural yoghurt and avocado!
You’ll need to adjust portion sizes to suit your specific goals, appetite, activity level etc but for the portions shown here the nutrition is as follows:
Energy 510 calories
Protein 47 grams
Fibre 9 grams
