Fajita chicken rice bowl with burnt lime

Name: Fajita chicken rice bowl with burnt lime
Cuisine: American, Mexican, Latin American
Ingredients: 2 large chicken breasts; 2 peppers, sliced; 2 red onions, sliced; 200g baby corn; 3 tsp chipotle chilli paste; 1 lime, zested, then halved; 2 tsp vegetable oil; 400g can black beans, drained; 15g coriander, roughly chopped; 400g cooked brown rice; 4 tbsp salsa, to serve

2 steps

Updated at: Sun, 26 Jan 2025 11:04:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories442.9 kcal (22%)

Total Fat14.2 g (20%)

Carbs42.6 g (16%)

Sugars5.8 g (6%)

Protein31.8 g (64%)

Sodium568.1 mg (28%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gbaby corn

3 tspchipotle chilli paste

1lime

zested, then halved

2 tspvegetable oil

400gcan black beans

15gcoriander

400gbrown rice

4 Tbspsalsa

Instructions

Step 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.

Step 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.