Chicken fajita bowl

Chicken fajita bowl with chicken breast, peppers, avocado, red onion and coriander – with plenty of protein, colourful and quick to make for an easy lunch or dinner.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 410 kcal per serving
• Protein: 45 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 400 g chicken breast
• 1 red onion
• 1 avocado
• 2 tbsp olive oil
• 2 peppers
• 1 tbsp fajita seasoning (choose one without added sugar)
• 1 handful of coriander

Method

You’ll need: frying pan · chopping board · knife

1. Cut the chicken breast into thin strips. Mix with the olive oil and fajita seasoning and leave to marinate briefly.
2. Cut the peppers and red onion into strips. Halve the avocado, remove the stone and slice the flesh.
3. Fry the marinated chicken in a hot frying pan until coloured all over. Take it out for a moment if the pan gets too crowded.
4. Add the peppers and red onion to the pan and fry the veg until tender-crisp. Return the chicken, toss through and season with a little more spice if needed.
5. Roughly pick the coriander. Get everything ready so the bowl can be served straight away.
6. Divide the fajita mixture between bowls and garnish with avocado and coriander. Serve with a small squeeze of lime if you like.

Good to know

When it needs to be quick, this bowl is a really good answer. Savoury, fresh and hearty.

Swaps

Chicken breast → turkey breast (similar protein content, usually very lean) | Avocado → chopped black olives (savoury, hardly any carbs) | Peppers → courgette (milder) | Olive oil → avocado oil (heat-stable, mainly unsaturated fats)

Allergens

Naturally gluten-free, as long as the fajita seasoning contains no additives – check the label, as some blends contain wheat flour. Season gently for children; in pregnancy, cook the chicken right through and handle fresh ingredients hygienically.

Dairy-free recipes