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Fajita-Style Chicken Bowl

Fajita-Style Chicken Bowl

with Basmati Rice and Lime Crema

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Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Bell peppers and cilantro pair perfectly with tender chicken for a fun fajita bowl that comes together with our fabulous Mexican seasoning.

Tags:Family Friendly

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs/Leg

56 g

Corn Kernels

1 tbsp

Mexican Seasoning

¾ cup

Basmati Rice

200 g

Green Bell Pepper

80 g

Roma Tomato

½ cup

Monterey Jack Cheese, shredded


6 g


3 tbsp

Sour Cream


7 g


1 unit


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber4 g
Protein51 g
Cholesterol190 mg
Sodium960 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Medium Bowl
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce.

Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Pat chicken dry with paper towels. Toss chicken with half the garlic and half the Mexican Seasoning in a medium bowl. Season with salt and pepper. Set aside. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a baking sheet. Roast in the middle of the oven, until chicken is cooked through, 7-10 min.**


While chicken cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Zest, then cut lime into wedges. Combine lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.


Heat the same pan (from step 2) over medium-high heat. When hot, add another 1 tbsp oil (dbl for 4 ppl), then peppers, corn, remaining garlic and remaining Mexican Seasoning. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove the pan from heat and transfer pepper mixture to a plate.


Fluff rice with a fork. Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to turn brown, 2-3 min. Add pepper mixture and half the cilantro. Season with salt and pepper. Stir together, until warmed through, 1-2 min.


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