Protein Swap | Tex-Mex Chicken Fajita Bowls
with Pico De Gallo & Lime Rice
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Air frying does fantastic things for fajitas! The caramelized taste of sweet pepper and onion carries onto spiced chicken strips. Garnished with a bright homemade salsa and sour cream, this classic combo gets very comfortable in a bowl of lime-cilantro rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Cilantro
- 1 Sweet pepper
- 1 Onion (or shallot)
- 1 Tomato
- 1 Lime
- 160g White rice
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
Air fryer
Total Fat
14 g
Saturated Fat
4 g
Sodium
650 mg
Total Carb
87 g
Sugars
12 g
Protein
48 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, preheat the air fryer to 350°F. Lightly oil the basket.
- Halve, peel and thinly slice the onion.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Small-dice the tomato.
- Zest the lime; juice ½ and quarter the remaining ½.
- Roughly chop the cilantro leaves and stems.
Fry the chicken & vegetables
- Pat the chicken dry; thinly slice into strips.
- In a large bowl, combine the chicken, sweet pepper, onion, spices, a generous drizzle of oil and S&P.
- Place the chicken* and vegetables in the air fryer and fry, stirring halfway, 10 to 12 min., until cooked through and beginning to brown.
Make the pico de gallo
- Meanwhile, in a medium bowl, combine the tomato, lime juice, ½ the cilantro and S&P.
Finish & serve
- To the pot of rice, add the lime zest, remaining cilantro and a drizzle of oil; stir well.
- Divide the rice between your bowls.
- Top with the chicken, vegetables and pico de gallo.
- Dollop with the sour cream.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
