Fajita chicken rice bowl with burnt lime
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 25 minutes start to finish. Packed with smoky chipotle heat and topped with a charred lime that adds this incredible brightness to every bite, it's the kind of meal that feels way more impressive than the minimal effort required. The brown rice base keeps you fuller longer thanks to all that fiber, and honestly, everything cooks in one pan which means less cleanup at the end of a busy day. It's vibrant, satisfying, and won't break the bank either.
Ella x
Ingredients
- 2 largechicken breasts
- 12 peppers sliced
- 12 red onions sliced
- 200 gbaby corn
- 3 tspchipotle chilli paste
- 11 lime zested(then halved)
- 2 tspvegetable oil
- 400 gcan black beans drained
- 15 gcoriander roughly chopped
- 400 gcooked brown rice
- 4 tbspsalsa to serve
Detail level
Instructions
- 1
Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Arrange the chicken, peppers, red onions and baby corn on the tray, and spoon over the chipotle paste. Season, then toss to combine. Put the lime halves on the tray, cut-side down, then drizzle the oil over the chicken and veg. Roast for 20 mins, or until everything is cooked through.
- 2
Meanwhile, warm the beans in a small pan over a low heat, and season. Mix the beans with half the coriander and the lime zest, then squeeze over the juice of the roasted lime. Slice the chicken thinly on the diagonal and divide between four bowls along with the veg and brown rice. Sprinkle over the remaining coriander and serve with the salsa.
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