Chipotle Chicken Fajita Bowls with Rice & Avocado

Ingredients

• 1600 g Chicken breast(600g)
• 22 tablespoon Olive oil(27g)
• 32 teaspoon Smoked paprika(4g)
• 41 teaspoon Ground cumin(2g)
• 51 teaspoon Garlic powder(3g)
• 60.5 teaspoon Chili powder(1g)
• 71 Salt(5g)
• 81 Black pepper(2g)
• 90.5 lime Lime juice(10g)
• 102 Bell peppers (red, yellow or orange)(300g)
• 111 Red onion(100g)
• 12240 g Dry long-grain or basmati rice(240g)
• 132 Avocados(300g)
• 141 Lime(60g)
• 1510 g Fresh coriander(10g)

Instructions

1. 1Cook the rice in salted boiling water according to packet instructions. Drain well and fluff with a fork, then set aside to cool slightly.
2. 2Season the chicken with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, pepper and lime juice. Heat a large pan over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until cooked through and lightly charred.
3. 3In the same pan, add the olive oil followed by the sliced peppers and red onion. Cook for 5–6 minutes until softened with a slight bite, seasoning with salt and pepper.
4. 4Divide the rice evenly between 4 meal prep containers. Top with the chipotle chicken and fajita vegetables, then add sliced avocado and a lime wedge. Finish with fresh coriander if using.
5. 5Seal containers and store in the fridge for up to 3–4 days. For best results, add avocado fresh on the day of eating or squeeze with lime before storing to reduce browning.