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Fajita Bowl

Chicken & Chorizo Fajita Bowl

A simple Mexican-inspired dinner that is full of flavour and super quick to throw together. Spicy chicken and chorizo pair perfectly with the cooling coriander yoghurt dressing and there's plenty of veg, beans and rice to make this a balanced, macro-friendly meal. 

Calories

580

Protein

56g

Fibre

10g

Carbs

56g

Fat

12g

Ingredients

Serves 4

  • 80g diced chorizo

  • 600g diced chicken breast

  • 320g black beans

  • 3-4 bell peppers, chopped

  • 320g cherry tomatoes

  • 240g lettuce

  • 500g wholegrain rice, cooked

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For spice mix

  • 3 garlic cloves

  • 1 tablespoon cayenne pepper

  • 1 tablespoon hot chilli powder

  • 1 tablespoon paprika

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1/2 teaspoon onion granules

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For dressing

  • 200g low-fat natural yoghurt

  • 30g fresh coriander

  • 3-4 tablespoons lime juice

  • 1 teaspoon honey, optional 

  • Salt and pepper, to season

Method

  • Add diced chorizo to dry frying pan on medium heat to cook and release oils for a few minutes

  • Add diced chicken breast to heated pan and cook for further five minutes

  • Add chopped bell peppers to soften 

  • Add spice mix ingredients to pan, coating all ingredients and stirring regularly 

  • Fry on medium heat until chicken is cooked

  • Cook rice as per packet instructions

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To prepare yoghurt dressing

  • Add all dressing ingredients to electric blender and blitz until smooth. 

  • Add honey, salt and pepper to taste

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To serve

  • Chop lettuce and tomatoes and add to bowl 

  • Drain and rinse black beans and add to bowl

  • Add rice and spiced chicken and chorizo mix to bowl 

  • Drizzle yoghurt dressing on top and serve.

Top Tip...

  • Switch up veggies each time you make this dish; I like sweetcorn, avocado and kidney beans
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