1 minute read
Chicken fajitas rice bowl
from PoultryNL
Mexico
30 minutes
Advertisement
INGREDIENTS (for 4 persons)
For the rice bowl: 600 g of chicken breast (or chicken fi llet) in strips 1 red pepper 1 yellow pepper 1 green pepper 1 red onion 300 g of rice 120 g corn (from can, drained) 120 g of black beans (from can, rinsed and drained) 4 tablespoons of guacamole 4 tablespoons of sour cream 2 tomatoes
For the fajita marinade: 6 tablespoons of olive oil 2 tablespoons of fresh lime juice 2 teaspoons of smoked paprika powder 2 teaspoons of salt 3 teaspoons of ground cumin 2 teaspoons of onion powder 2 teaspoons of garlic powder 4 teaspoons of oregano 2 teaspoons of cayenne powder Pinch of pepper
Preparation:
1. Preheat the oven to 190°C and line a baking tray with baking paper.
2. Make the marinade by mixing all the ingredients listed under ‘For the fajita marinade.’ Combine the marinade with the chicken strips and leave it covered in the fridge for half an hour.
3. Cut the onion and peppers into strips and add them to the marinated chicken. Mix everything well so that the peppers are also well covered in the marinade.
4. Spread the chicken and vegetables on the baking tray lined with baking paper and bake for about 15 minutes at 190°C.
5. Prepare the rice according to the instructions on the packet and cut the tomatoes into cubes.
6. Divide the chicken and rice between the bowls and add the corn, beans and tomato. Finish with a spoonful of guacamole and sour cream.
