Fajita-Style Chicken Breasts Bowls
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Fajita-Style Chicken Breasts Bowls

Fajita-Style Chicken Breasts Bowls

with Basmati Rice and Lime Crema

Easy, quick and packed with flavour, this dish delivers the fiesta without the fuss! Bell peppers and green onions pair beautifully with tender chicken to create a fajita bowl that comes together with smoky Mexican-style seasoning.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

56 g

Yellow Onion

2 tbsp

Mexican Seasoning

¾ cup

Basmati Rice

2 unit

Green Onion

160 g

Sweet Bell Pepper

80 g


½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

1 unit


Not included in your delivery

2.5 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories700 kcal
Fat17 g
Saturated Fat9 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber6 g
Protein56 g
Cholesterol149 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan
Aluminum Foil


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Cut tomato into 1/2-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Cook chicken

Pat chicken dry with paper towels. Cut into 2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, stirring often, until cooked through, 4-5 min.** Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant, 1 min. Transfer Chicken to a large bowl, then cover with foil to keep warm.

Cook peppers and onions

Heat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt. Cook, stirring often, until peppers are tender-crisp, 3-4 min.

Assemble fajita rice

Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.Add 1 tbsp (2 tbsp) oil, then rice to the pan with veggies. Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min.

Finish and serve

Divide fajita rice mixture between bowls. Top with chicken, tomatoes and remaining green onions. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.