Fresh & Vibrant Chicken Fajita Bowls

300g chicken thigh, cut into chunks

½ tsp chili flakes (for chicken marinade)

1 tsp smoked paprika (for chicken marinade)

1 tsp cumin (for chicken marinade)

1 tsp oregano (for chicken marinade)

½ tsp garlic powder (For chicken marinade)

Salt and pepper, to taste (for chicken marinade)

4 tbsp The Good Oil Extra Virgin Rapeseed Oil (2 tbsp for chicken marinade)

1 cup jasmine rice

½ tsp cumin

½ tsp oregano

½ cup black beans, rinsed

1 corn cob

2 capsicums, sliced

1 small red onion, sliced

4 small vine tomatoes, diced

1 avocado, sliced

2 tbsp sour cream

1 lemon

A handful of fresh coriander leaves, roughly chopped

Combine the chicken pieces with chili, smoked paprika, cumin, oregano, garlic powder, salt, pepper, and 2 tablespoons of oil. Mix well and marinate for at least 30 minutes or overnight for deeper flavour.

Heat 1 tablespoon of oil in a small pot over medium heat. Add the rice and toast for 2–3 minutes. Stir in the spices and a pinch of salt, cooking for 30 seconds until fragrant. Add 1 ½ cups of water, cover, and bring to a boil. Reduce the heat to low and simmer for 13 minutes. Turn off the heat and let it steam with the lid on for 5 minutes before fluffing with a fork.

Heat 1 tablespoon of oil in a frying pan over medium heat. Sauté the marinated chicken until golden and fully cooked, about 6–8 minutes. Set aside. In the same pan, fry the sliced capsicums and red onion until softened and slightly browned. Set aside.

Add the corn to the pan and cook until slightly charred. Stir the corn into the cooked rice. Add the black beans to the pan and heat through. Mash the avocado with the juice of half a lemon and a pinch of salt.

Divide the rice mixture between two bowls. Top with black beans, tomato, mashed avocado, cooked chicken, and sautéed capsicums. Add a dollop of sour cream and garnish with fresh coriander and a wedge of lemon.