High Protein Chicken Fajita Bowls — InnerVision Lifestyle Support

4 serves · High protein · Quick & easy

Prep: 15 mins · Cook: 20 mins

Calories: ~570kcal · Protein: ~50g · Carbs: ~52g · Fat: ~18g · Fibre: ~11g

Chicken

600g chicken thigh, sliced

1 tbsp olive oil

2 tsp ground cumin

2 tsp smoked paprika

1 tsp chilli powder

3 garlic cloves, minced

1 lime, juiced

1/2 tsp salt

Bowl

2 red capsicum, sliced into 1cm strips

1 red onion, sliced into 1cm wedges

400g black beans, drained and rinsed

100g jasmine rice, uncooked (yields ~1.5 cups cooked)

Lime Yoghurt Dressing

1/2 cup Greek yoghurt

1 lime, juiced

1/4 cup coriander, chopped

1 pinch salt

Optional Toppings

1 avocado, sliced

Cherry tomatoes, halved

Lettuce, shredded

Canned corn, drained

Toss chicken with oil, cumin, paprika, chilli powder, garlic, lime juice and salt. Marinate at least 10 minutes.
Cook rice according to packet, about 12-15 minutes.
Sear chicken in a hot pan for 8-10 minutes until cooked through. Rest, then slice.
Same pan, cook capsicum and red onion for 6-8 minutes until charred.
Add black beans to the pan, fry 3-4 minutes until warmed and lightly crisped.
Mix together the yoghurt, lime juice, coriander and a pinch of salt for the dressing.
Assemble: rice, chicken, peppers and onion, black beans. Drizzle with dressing and top with any extra toppings you like.

Chicken breast works too if you prefer it to thigh, just watch it closely so it doesn't dry out.
Macros above are for the core bowl, adding avocado or other toppings will change the numbers slightly.

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