Easy Fajita Bowl

This take on fajitas is fast becoming one of my favourite meals. I love this dish as it’s full of flavour, keeps you full and is really simple to make. It’s also great as you can make a big batch and have it for a few days running. You can put pretty much anything you fancy in this too – there’s no right or wrong! There’s also the option of making it low carb, if you substitute the rice with more salad!



(serves 2)

  • 2 x chicken breast
  • 1 x onion
  • 2 x peppers (red + green)
  • 2 x garlic cloves
  • 1 x red chilli/chilli flakes
  • 2/3 cup wholemeal rice
  • 1/2 can of tinned sweetcorn
  • 1/2 can of tinned red kidney beans
  • 1 x lime
  • 1/2 x large avocado
  • Salad – I used spinach + cucumber
  • Olive oil
  • Paprika
  • Cumin
  • Salt + pepper


Cover the rice with boiling water and boil for 25 mins. While this is cooking, chop the garlic and 1/2 of your red chilli finely. Slice the peppers and onions so they are in long strips and pop the garlic, chilli, onion and peppers into a large mixing bowl. Next, cut the chicken into small pieces and add to the bowl. Add a good few lugs of olive oil, 2 x heaped tsp paprika, 1 tsp cumin, 1/2 a lime, salt and pepper and mix together. While this is marinading, drain and rinse the kidney beans and sweetcorn, then prepare your salad. I used some spinach, chopped cucumber and 1/2 an avocado here, but you can add anything you like! Once this is done, you can cook your fajita mixture in a heated pan. You want to keep stirring this to ensure the onions and peppers don’t burn. This should take around 8-10 minutes, but make sure the chicken is fully cooked through (no pink).

Once the fajita mixture and the rice is cooked, you can now plate up! Place everything in the bowl and if you like a little extra heat like me, you can add some more chopped red chilli. Serve up with the other slice of lime and enjoy! Make sure to tag me in your creations if you try it – @fitlifelucy!

Lucy x

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