Chicken fajitas & quinoa bowl with guacamole

Updated at: Sun, 03 Dec 2023 12:30:39 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the quinoa and place into a medium-sized saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 15 mins, until cooked, then drain and return to the saucepan. Keep warm.

Step 2

Halve the onions; thinly slice 3 halves. Deseed the peppers and thinly slice, then place onto a large lined baking tray with the sliced onions. Drizzle with 1/2 tbsp oil, mix and roast for 20 mins, until softened. Drain the sweetcorn.

Step 3

Make the guacamole; finely dice the remaining half onion. Roughly chop the coriander. Destone the avocados, spoon the flesh into a bowl and roughly mash with the back of a fork. Stir in the diced onion and coriander. Squeeze in the juice from 1 lime and add 1/2 tbsp olive oil. Season with sea salt and black pepper.

Step 4

Halve the tomatoes. Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the chicken and cook for 5-7 mins, until golden. Add the spice mix and tomatoes, then cook for another 3 mins.

Step 5

Add the roasted onion and pepper to the chicken, along with the tamari and 3-4 tbsp water. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.

Step 6

Serve the quinoa in bowls with the chicken, onion and pepper fajita mix. Spoon guacamole over the top; sprinkle sweetcorn over the quinoa. Finish with the lime wedges.

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