You all know I’m obsessed with sneaking veggies into ANY meal that I can and these Fajita bowls are no different! You could even leave out the chicken and opt for a Vegan meal choice! Just add some extra mushrooms and maybe even some cabbage and eggplant instead! Super quick, super easy and super yummy!
1 cup brown rice
1 tblspn coconut oil
1/2 tsp garlic, crushed
2-3 chicken breasts, slices
1 packet Fajita seasoning (I’m going to try and make a clean version of this soon rather than packet mix so keep your eyes peeled!)
1 red capsicum
1 green capsicum
1-2 cups chopped mushrooms
1/2 – 1 bag baby spinach
1 corn cob
1 tin of pineapple pieces (in juice NOT suryp!)
1/2 packet cherry tomatoes, cut into quarters
1/2 lime, juiced
1 tsp sweet paprika
1/4 tsp cayenne pepper if desired
1 avocado
1/2 packet cherry tomatoes, cut into quarters
1/2 lime
1/4 tsp cayenne pepper if desired
1. Boil 1/2 a small saucepan of water and cook 1 cup of rice (approx. 20 mins)
2. While rice is cooking – heat 1 large frypan with coconut oil and garlic
3. Cook onion in frypan for 2-3 mins until softened
4. Add chicken and brown for 10 mins. Don’t worry if it’s not fully cooked yet, it will continue cooking while you add the remaining ingredients.
5. Add 3/4 cup water to the frypan and shake Fajita seasoning over. Mix for 30 seconds
6. Add capsicums and mushrooms. Cook for 10 mins.
7. While the main ingredients are cooking make the salsa. Boil the corn cob in a saucepan over high heat for 5 minutes. Cut the corn cobs off the corn and put into a small frypan with pineapple, cherry tomatoes, lime, paprika and cayenne pepper. Cook on medium heat for 5 minutes
8. While salsa is cooking check the rice and make the guacamole. Cut avocado and put into a bowl. Smash and then add cherry tomatoes, lime and cayenne pepper.
9. Now you’re ready to serve! Put individual meal parts into bowls on the table and let everyone make their bowls!

  • TIPS: Top with corriander and greek yoghurt if desired. I also used a small sprinkle of lactose free yoghurt