Tex-Mex Chicken Fajita Bowls
with Fresh Salsa & Lime Rice
Cooking time
30 minutes
Servings
2/4
Calories
670 /serving
Air frying does fantastic things for fajitas! The caramelized taste of sweet pepper and onion carries onto spiced chicken strips. Garnished with homemade pico de gallo salsa and sour cream, this classic combo gets very comfortable in a bowl of lime-cilantro rice.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Onion (or shallot)
- 1 Tomato
- 1 Lime
- 1 Sweet pepper
- 14g Cilantro
- 160g White rice
- 43ml Sour cream
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, 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
16 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
88 g
Sugars
12 g
Protein
44 g
Fibre
6 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!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
