Chicken Fajita Rice Bowl

A one-pan weeknight dinner with a homemade fajita spice mix, made from spices you probably already have. Lean chicken, a generous amount of peppers, rice for energy and a spoon of Greek yoghurt to finish.

Serves: 2 Prep: 10 minutes Cook: 20 minutes

Ingredients

For the bowl

• 400 g chicken breast, sliced into strips

• 3 bell peppers (mixed colours), sliced

• 1 onion, sliced

• 1 tbsp olive oil

• 150 g basmati rice (uncooked)

• 4 tbsp Greek yogurt

For the fajita spice mix

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

  
  

Method

1. Cook the rice. Rinse the rice and cook according to the packet instructions. Keep warm.

2. Mix the spices. Combine all the spice mix ingredients in a small bowl.

3. Cook the vegetables. Heat the olive oil in a large pan over medium-high heat. Add the peppers and onion and cook for 5 to 6 minutes, until they start to soften.

4. Add the chicken. Add the chicken strips to the pan, sprinkle over the spice mix and stir well to coat everything.

5. Cook through. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is golden and cooked through.

6. Serve. Divide the rice between two bowls, add the chicken and peppers and top each with 2 tbsp Greek yoghurt.

Dietitian's notes

• Make your own mix. Shop-bought fajita seasoning often contains added sugar and more salt than you need. Making your own takes two minutes and lets you control both.

• Double the spice mix and keep it in a jar for next time.

• Meal prep friendly. Keeps in the fridge for up to 3 days. Add the yoghurt just before eating.

• Swap the base. Use brown rice for more fibre, or serve the filling in wholewheat wraps.