Tex-Mex Chicken Fajita Bowl
with Garlic Rice & Cheddar Cheese
It's a chicken fajita, but not as you know it! The secret ingredient to this succulent and tasty chicken is our signature Tex-Mex spice blend that brings mouth-watering flavour with each bite.
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
capsicum
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
Tex-Mex spice blend
1 packet
chicken thigh
1
tomato
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
½ tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum into 1cm strips.
Spread the capsicum on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 15-20 minutes.
While the capsicum is roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
SPICY! This is a mild spice blend, but if you’re extra sensitive to heat, feel free to add less. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken thigh and toss to coat. Heat a large frying pan to a mediumhigh heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to the oven tray with the capsicum and roast until cooked through, 8-12 minutes (depending on size of fillet).
Alternative Step 4 if you've received chicken breast: SPICY! This is a mild spice blend, but if you’re extra sensitive to heat, feel free to add less. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast and toss to coat. Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to the oven tray with the capsicum and roast until cooked through, 6-10 minutes (depending on size of fillet).
TIP: Chicken is cooked through when it is no longer pink inside.
While the chicken is roasting, roughly chop the tomato. In a small bowl, combine the tomato, white wine vinegar and a drizzle of olive oil.
Remove the chicken from the tray and slice. Add the baby spinach leaves to the capsicum on the tray and toss to wilt slightly. Divide the garlic rice between bowls. Top with the chicken, veggies, dressed tomato and shredded Cheddar cheese. Serve with the Greek yoghurt.