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Fajita chicken with turmeric rice

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

A spicy, smoky midweek dinner - filling, quick and healthy.

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 80 g Mushrooms, sliced
 ½ Courgette, sliced
 ½ Red onion, sliced
 ½ Red pepper, sliced
 ½ Green pepper, sliced
 1 Chicken breast
 200 g Tinned tomatoes
 2 tsp Smoky fajita seasoning
 60 g Rice
 ½ tsp Turmeric
1

Preheat the oven to 180 degrees. Slice all the veg into thick slices or chunks and place on a baking tray, leaving a gap in the middle.

2

Add the chicken breast to the tray. Spray with cooking spray or an oil mist.

3

Put the tinned tomatoes over the chicken so it's covered, then season the whole tray with salt and pepper.

4

Sprinkle the fajita spice mix over the vegetables and tomato covered chicken, then put in the oven. It should take around 20 minutes to cook - slightly longer if you have a large chicken breast. You can flatten or butterfly the chicken prior to adding it to the tray if it's very thick and this will reduce the cooking time.

5

Rinse the rice and then place in a pot and add enough water to sit about 1cm from the top of the rice. Add the turmeric to the water and season with salt and pepper. Put it on a medium heat to simmer - this will take around 10-15 minutes for white rice.

6

Check the vegetables partway through cooking - you might want to stir them around the tray a little. When the rice is fluffy and the chicken and vegetables are cooked, serve together. You might add some cheddar cheese and plain yoghurt or sour cream...maybe even some guacamole.