Chicken fajita bowl recipe
 Try this quick and easy chicken fajita rice bowl served with a homemade tomato salsa – a speedy solution for midweek. 110g/4oz brown rice3 skinless boneless chicken thighs, diced1 lime, ½ juiced and ½ cut into wedges to serve1 tsp mild chilli powder¼ tsp ground cumin¼ tsp cayenne pepper¼ tsp dried oregano1 onion, 1 quarter finely chopped, the rest in large chunks2 large red tomatoes, finely chopped1 tbsp finely chopped fresh coriander1 tbsp olive oil2 red, green or yellow peppers, deseeded and sliced sea salt 110g/4oz brown rice 3 skinless boneless chicken thighs, diced 1 lime, ½ juiced and ½ cut into wedges to serve 1 tsp mild chilli powder ¼ tsp ground cumin ¼ tsp cayenne pepper ¼ tsp dried oregano 1 onion, 1 quarter finely chopped, the rest in large chunks 2 large red tomatoes, finely chopped 1 tbsp finely chopped fresh coriander 1 tbsp olive oil 2 red, green or yellow peppers, deseeded and sliced sea salt ripe avocadograted cheesesoured cream ripe avocado grated cheese soured cream Method Cook the brown rice as per the packet instructions. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside.In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside.Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through.Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Cook the brown rice as per the packet instructions. Cook the brown rice as per the packet instructions. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside. Toss the chicken pieces in a bowl with the lime juice, spices and dried oregano, then set aside. In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside. In a bowl, stir the finely chopped onion together with the chopped tomatoes, coriander and a good pinch of salt to make the salsa, then set aside. Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through. Heat the oil in a large, non-stick frying pan or shallow casserole dish over a high heat. Add the onion chunks and the peppers and cook until the onions are starting to colour and the peppers have softened, about 10–15 minutes. Add the chicken and continue to cook for about 10 minutes or until the chicken pieces have cooked through. Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Divide the cooked rice and the chicken fajita mix between two bowls. Serve with the salsa and your choice of avocado, soured cream and grated cheese, with the remaining lime wedges on the side. Recipe tips If you’d prefer a spicier fajita mix, simply swap the mild for hot chilli powder.