| Servings |
2 people
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Ingredients
- 2 Chicken Breasts chopped
- 2 avocados
- 1 cup Basmati Rice
- 4 - 6 soft tortilla wraps gluten free if required
- 1 tin Chopped Tomatoes
- 1 orange bell pepper
- 1 Red onion optional (I don't use onion as it doesn't agree with me)
- 2 squeezed lemon juice
- 1 tbsp ground cumin
- 1 tbsp hot paprika
- 1 tsp Turmeric
- 1 tsp Chilli Powder or 1 x fresh chilli
- 1 handful Fresh Spinach
- 1 sprig Fresh Mint
- 1 tsp Black Pepper
- 1 pinch Salt
Ingredients
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Instructions
- Firstly, gently fry off the chicken in a drop of olive oil and leave to one side.
- next slice the pepper (and onion if using) and add his to the pan of oil. Stir gently for about a minute and then add the cumin, paprika, chilli powder (or fresh chilli) and a tbsp of the lemon juice. Continue to stir until ingredients thoroughly mixed.
- Now add the tomatoes to the mixture, pop the chicken back in and simmer, stirring occasionally.
- Take your cup of rice and add it to a small saucepan (with a lid). Add two cups of water, the Tumeric 3 tbsp of lemon juice and salt. Stir and bring to the boil. Once bubbling, bring the heat down to a simmer and add the saucepan lid. Cook for 8 - 10 minutes (or whatever the packet says).
- Now for the guacamole. Peel and chop the avocados and add them into a small blender along with the spinach, mint, 3 tablespoons of lemon juice and black pepper. Blend until smooth and serve in a bowl.
- By now the rice should be cooked, stir and serve. Serve the chicken fajita mix in a separate bowl. Serve the tortillas and enjoy making lovely chicken fajitas by spreading a spoonful of guacamole, adding a tablespoon of rice and chicken fajita mix, roll up and enjoy!
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