Chicken Fajita Salad Bowl
This chicken fajita salad bowl is the perfect low calorie alternative to the classic fajita. Whip up in 20 minutes for a light lunch or a speedy dinner.
Servings: 5
Calories: 341kcal
Cost: £1.46
Equipment
Ingredients
- 600 g boneless skinless chicken thighs, sliced into strips (£3.85)
- 3 mixed peppers, sliced into strips (£0.85)
- 1 large tin of sweetcorn (£0.32)
- Fresh coriander, torn (£0.50)
- Fresh chillies, finely chopped (£0.47)
- 1 iceberg lettuce, washed and chopped (£0.43)
- 2 limes (£0.17x2)=(£0.34)
- 5 dollops/ tbsp sour cream (£1.10/2)=(£0.55)
Cupboard Essentials
- 1 tbsp rapeseed oil
- 2 tsp chilli powder
- 2 tsp cumin
- 1 tsp oregano
- ½ tsp cayenne pepper
- Salt & Pepper
Instructions
- *If you have time, marinade the chicken thighs for up to 6 hours in the fridge.
- Add the chicken strips into a large bowl and coat with the rapeseed oil, chilli powder, cumin, oregano and cayenne pepper. Use tongs to ensure everything is evenly coated and cover with cling film until it’s time to fry.
- To a large non-stick frying pan, increase the heat to high to pre-heat the pan. Once the pan is hot, add the chicken thighs into the pan and distribute the chicken so that the most of the chicken has contact with the pan. Leave untouched for 5 minutes.
- After five minutes, the chicken should have taken on some colour/browning. Reduce the heat to medium and stir the peppers into the pan, continue to cook until the chicken has cooked through, for about 8-10 more minutes. Season with salt and pepper.
- Set your chicken/peppers aside to cool. If you don’t mind it hot, then skip this step.
- Meanwhile, assemble the base of your salad by adding the lettuce to a bowl, along with a generous spoonful of sweetcorn. Add the cooled chicken/peppers and top with a dollop of sour cream, chopped fresh chillies, a sprinkle of coriander and a squeeze of lime.
Notes
- Marinate the chicken for at least 30 minutes or overnight for maximum flavor.
- Cook the marinated chicken in a skillet or grill pan until it is cooked through and slightly charred for a smoky flavor.
- Cut the peppers and cooked chicken into even strips, and slice the sautéed vegetables into thin strips for easy incorporation into the salad bowl.
- Enhance the salad bowl with toppings and garnishes like sliced avocado, grated cheese, sour cream, sliced jalapeños, and a squeeze of lime.
Nutrition
Calories: 341kcal | Carbohydrates: 11g | Protein: 36g | Fat: 17g