Garlic and paprika chicken thigh fajita bowls
Smoky chicken thighs and peppers piled over rice with lime and avocado.
- Time35 min
- LevelEasy
- Costabout £1.75 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice following the packet, then stir through half the lime juice.
12 min - 2
Toss the chicken with the paprika, cumin, garlic and oil.
- 3
Fry the chicken in a hot pan for 6 minutes until browned.
6 min - 4
Add the peppers and onion and fry for 6 minutes more until softened and lightly charred.
6 min - 5
Spoon the rice into bowls, top with the chicken mix and avocado and squeeze over the rest of the lime.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.