High Protein Chicken Fajita Rice

8 mins
Serves 4
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Directions

  1. 1Slice chicken breasts into thin fillets and season with oregano, garlic powder, paprika, cumin, salt, pepper and olive oil. Mix well.
  2. 2Slice chicken breasts into thin fillets and season with oregano, garlic powder, paprika, cumin, salt, pepper and olive oil. Mix well.
  3. 3Slice chicken breasts into thin fillets and season with oregano, garlic powder, paprika, cumin, salt, pepper and olive oil. Mix well.
  4. 4Make the green sauce by blending fat free yogurt, light mayo, coriander, garlic cloves, salt, pepper and lemon juice until creamy.
  5. 5Make the green sauce by blending fat free yogurt, light mayo, coriander, garlic cloves, salt, pepper and lemon juice until creamy.
  6. 6Make the green sauce by blending fat free yogurt, light mayo, coriander, garlic cloves, salt, pepper and lemon juice until creamy.
  7. 7Cook the chicken for 3 minutes on each side until golden brown.
  8. 8Cook the chicken for 3 minutes on each side until golden brown.
  9. 9Cook the chicken for 3 minutes on each side until golden brown.
  10. 10Add onions and bell peppers to the pan and cook for 4 minutes.
  11. 11Add onions and bell peppers to the pan and cook for 4 minutes.
  12. 12Add onions and bell peppers to the pan and cook for 4 minutes.
  13. 13Add washed uncooked rice, season again and toast for 2 minutes.
  14. 14Add washed uncooked rice, season again and toast for 2 minutes.
  15. 15Add washed uncooked rice, season again and toast for 2 minutes.
  16. 16Add water, bring to a light bubble, cover and simmer for 8-10 minutes until fully cooked.
  17. 17Add water, bring to a light bubble, cover and simmer for 8-10 minutes until fully cooked.
  18. 18Add water, bring to a light bubble, cover and simmer for 8-10 minutes until fully cooked.
  19. 19Serve with a generous amount of green sauce.
  20. 20Serve with a generous amount of green sauce.
  21. 21Serve with a generous amount of green sauce.

Ingredients

  • 2 Chicken Breasts
  • 2 Chicken Breasts
  • 2 Chicken Breasts
  • 1 tbsp Oregano
  • 1 tbsp Oregano
  • 1 tbsp Oregano
  • 1 tbsp Garlic Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Garlic Powder
  • 2 tsp Cumin
  • 2 tsp Cumin
  • 2 tsp Cumin
  • 1 tbsp Smoked Paprika or Regular Paprika
  • 1 tbsp Smoked Paprika or Regular Paprika
  • 1 tbsp Smoked Paprika or Regular Paprika
  • 1 tsp Salt & Pepper
  • 1 tsp Salt & Pepper
  • 1 tsp Salt & Pepper
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 230 g Uncooked Basmati Rice
  • 230 g Uncooked Basmati Rice
  • 230 g Uncooked Basmati Rice
  • 400 ml Water
  • 400 ml Water
  • 400 ml Water
  • 1 tsp Salt, Paprika, Cumin, Turmeric
  • 1 tsp Salt, Paprika, Cumin, Turmeric
  • 1 tsp Salt, Paprika, Cumin, Turmeric
  • 1 /2 Medium Red & White Onion
  • 1 /2 Medium Red & White Onion
  • 1 /2 Medium Red & White Onion
  • 1 /2 Red Bell Pepper
  • 1 /2 Red Bell Pepper
  • 1 /2 Red Bell Pepper
  • 1 /2 Green Bell Pepper
  • 1 /2 Green Bell Pepper
  • 1 /2 Green Bell Pepper
  • 200 g Fat Free Greek Yogurt
  • 200 g Fat Free Greek Yogurt
  • 200 g Fat Free Greek Yogurt
  • 60 g Light Mayo
  • 60 g Light Mayo
  • 60 g Light Mayo
  • 4 Garlic Cloves
  • 4 Garlic Cloves
  • 4 Garlic Cloves
  • 1 Big Handful Coriander/Cilantro
  • 1 Big Handful Coriander/Cilantro
  • 1 Big Handful Coriander/Cilantro
  • 1 /2 tsp Salt & Pepper
  • 1 /2 tsp Salt & Pepper
  • 1 /2 tsp Salt & Pepper
  • 1 /4 Lemon Juice
  • 1 /4 Lemon Juice
  • 1 /4 Lemon Juice

Equipment

knifebaking dishblenderfrying pan

Tips

  • Season the chicken on both sides. Cook on medium low heat for 3-4 mins each side till you get a good crust
  • When cooking the rice, toast with the veggies and spices before adding water
  • Bring the rice to a light bubble then cover and simmer till fully cooked, about 8-10 mins