- 110 g/4oz brown rice
- 3 skinless boneless chicken thighs diced
- ¼ tsp cayenne pepper
- 2 large red tomatoes finely chopped
- 1 tbsp finely chopped fresh coriander
- soured cream
Remove items you already have in your ingredients list above to see the difference.
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- g/4oz brown rice110—
- diced3 skinless boneless chicken thighs,0.99
- finely chopped2 large red tomatoes,0.99
- tbsp finely chopped fresh coriander10.75
- soured cream0.99
Total3.72
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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.
