with Soured Cream and Rocket
In Mexican cuisine, fajita refers to strips of grilled meat and veg that are fried and spiced with smoky and peppery seasonings. This Tex-Mex Style Fajita Chicken Couscous Bowl uses Mexican style spice mix to give a similar smokiness to the chicken. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Couscous
120 grams
Chicken Stock Paste
20 grams
Diced British Chicken Breast
260 grams
Mexican Style Spice Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Sun-Dried Tomato Paste
25 grams
Soured Cream
75 grams
Wild Rocket
20 grams
Boiled Water for the Couscous
200 milliliter(s)
Sugar for the Sauce
1 tsp
Water for the Sauce
100 milliliter(s)
Butter
20 grams
- Boil a half-full kettle.
- Slice the pepper into strips.
- Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry), stir in half the chicken stock paste, then cover tightly with cling film.
- Leave to the side for 10 mins or until ready to serve.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the pepper and chicken, 5-6 mins.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Stir in the Mexican style spice mix, passata, sugar and water (see pantry for both) and remaining chicken stock paste.
- Bring to the boil, then lower the heat. Simmer for 3-4 mins.
- Meanwhile, stir the sun-dried tomato paste into the couscous.
- When ready, stir the butter (see pantry) into the chicken. Season with salt and pepper, then remove from the heat. IMPORTANT: Cook the chicken so there's no pink in the middle.
- Share the couscous between your bowls.
- Spoon over the chicken.
- Top with the soured cream and rocket.
- Drizzle some olive oil over the rocket to finish.
Enjoy!
2668
kJ
Energy (kJ)
638
kcal
Energy (kcal)
22.1
g
Fat
10.9
g
of which saturates
62.3
g
Carbohydrate
14.5
g
of which sugars
6.9
g
Dietary Fibre
44.2
g
Protein
3.5
g
Salt
with Herby Bulgur, Pomegranate and Yoghurt
