Chipotle Chicken Fajita Bowls

Serves 4 people

Delicious and nutritious, these Chicken Fajito Bowls using our Really useful Chitpole Sauce goes down a treat when you want to whip up something quickly! Perfect for summer dinner parties - simply prepare the ingredients and let everyone prepare their own bowls!

By @laurafordnutrition

Ingredients

Chicken Fajita

500g, sliced into strips Chicken breast
1/4 cup Barker's Really Useful Chipotle Sauce
1 Tbsp Taco seasoning
1 tsp Paprika
1 clove, crushed Garlic
1/2 sliced into strips Red capsicum
1/2 sliced into strips Capsicum, yellow
1/2 sliced Red onion
1 tsp Extra virgin olive oil, garlic infused

Tomato Salsa

12 finely diced Cherry tomatoes
1/4 finely diced Red onion
1/4 cup finely chopped Coriander
1/2 tsp Taco seasoning
1 finely chopped Chilli
1/2 juiced Lemon
to taste Salt and pepper

Other optional sides

400g tin, rinsed and drained Corn kernels
400g, rinsed and drained Blackbeans
2 cups Kale
2 cups, finely shredded Red cabbage
1 small head, shredded Cos lettuce
200 g Brown rice
sliced Avocado

Method

Combine chicken breast strips with Chipotle Sauce, taco seasoning, smoked paprika and crushed garlic. Allow to marinate for at least 20 minutes while you prepare the other components of the dish.
Prepare the tomato salsa by placing all ingredients in a bowl and mix until well combined. Place in a serving bowl and set aside.
Prepare corn by heating 1 tsp garlic infused extra virgin olive oil in a fry pan on high heat. Add the drained corn and cook for 5-10 minutes, frequently stirring until the corn is charred on the outside. Add in a pinch of taco seasoning and 1-2 tbsp of chopped coriander. Place in a serving bowl and set aside.
Prepare the black beans by heating 1 tsp garlic infused extra virgin olive oil in a fry pan on high heat. Add the drained black beans and ½ tsp taco seasoning and cook for 3-5 minutes, frequently stirring until the beans are softened. Place in a serving bowl and sprinkle with chopped coriander and goats cheese.
Prepare the kale by placing in a fry pan on high heat. Cook for 2-3 minutes until wilted and cooked through. Alternatively, you can serve the kale raw. Place in a serving bowl and set aside.
Cook the chicken by heating 1 tsp garlic infused extra virgin olive oil in a fry pan on medium heat. Add the chicken, chopped capsicum and onion and stir-fry for 5-15 minutes until cooked through. (Cooking time may vary depending on the size of the chicken pieces). Once cooked, place in a serving bowl and set aside.
Place other ingredients including the cabbage, lettuce, cooked rice and avocado into serving bowls. Place serving bowls on the table and allow everyone to help themselves to build their own bowl. Enjoy!