FAJITAS BUDDHA BOWL

Super yummy and so good for you too, what's not to love about this glorious bowl of food.  Succulent spiced chicken served on a large bed of fresh spinach and watercress with a generous amount of zesty lime, chilli and coriander avocado guacamole, fresh jalapenos and yogurt.

Prep Time 5 mins / Marinating Optional 1-2 hrs / Cooking Time 10 mins

Ingredients

(serves 2)

Now this might look like a lot of ingredients but most of them are probably in your fridge and cupboards and are repeated a few times in all the recipes.  

The Fajitas Spice Rub

Mix all the ingredients together Ta-da that's it...

1/4 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp chilli pepper

1 tsp garlic powder

1 tsp soft brown sugar

1 tsp corn masa flour

Pinch sea salt

1/4 tsp black pepper

75ml Olive oil

300g chicken thigh or breast finely sliced

1/2 red pepper finely sliced

1/2 green pepper finely sliced

1 onion finely sliced

1 fresh jalapeno chilli chopped

100g fresh spinach

100g fresh watercress

2 tbsp full fat plain yogurt

1 lime halved for squeezing over finished dish

1 tbsp fresh coriander 

Zesty Lime Chilli Avocado Guacamole

1 ripe avocado

2 spring onions finely diced

1 tomato diced

1 red chilli diced

2 tbsp fresh coriander

1/3 lime juiced

1 pinch sea salt

1 tbsp diced red pepper

I like to marinate my chicken if I can for at least a few hours, I often prepare the chicken the day before and leave in the fridge to marinate, it does make a difference but not so much so that I would not cook it straight from scratch.

Place the chicken in the fajitas marinade and leave to infuse if you have the time,  Heat a skillet medium hot and add the chicken along with all the marinade and oil, sear for five minutes and then add the red and green peppers and the onion, stir in for a couple of minutes and then add a dash (30ml) of water, this will create steam and loosen any of the gorgeous flavours that have caught on the bottom of the pan, turn the heat down low and leave to finish cooking for another couple of minutes, this will also allow the chicken to slightly rest making a more juicy fajitas chicken.

Meanwhile make your avocado guacamole, mash all the ingredients together.  Take your large serving bowls and divide the spinach and watercress between them, squeeze over a drizzle of lime, top with the chicken fajitas, avocado guacamole and a good dollop of yogurt, sprinkle over the coriander and jalapenos and finish off with another squeeze of fresh lime, and that's it your done.