The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 tbsp tomato purée
- 1 handful of fresh coriander
- 40g mixed salad leaves
- 110g baby tomatoes
-
160g quinoa(Quinoa 100%)
- 2 unwaxed lime
- 3 garlic clove
- 2 pepper
- 2 onion
-
140g sweetcorn(sweetcorn, water, salt)
- 1 avocado
-
1 tbsp ancho spice blend(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 600g diced British Free Range chicken breast
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 562Kcal |
| 467kJ | 2350kJ | |
| Fat | 4.2g | 21g |
| of which saturates | 0.9g | 4.6g |
| Carbohydrates | 9g | 46g |
| of which sugars | 3.0g | 15g |
| Protein | 9.6g | 48g |
| Salt | 0.23g | 1.1g |
| Fibre | 2.2g | 11g |
High protein
1/3 daily fibre
11 plants
Low sat fat
Chicken Fajita Bowl with Quinoa & Avocado
Juicy free-range British chicken, tossed with ancho spice mixed with plump baby plum tomatoes, is the star of this family favourite. We spoon over fibre-rich quinoa, studded with sweetcorn and zesty lime. Top with avocado and pickled onion for zing!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a small bowl, a medium bowl, a grater & a measuring jug
Char the corn & prep
- Drain the sweetcorn. Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden. Transfer to the medium bowl and set aside
- Meanwhile, halve the onions, then thinly slice. Thinly slice the peppers. Halve the tomatoes. Finely grate the garlic. Zest 1 lime, then halve
- To the small bowl, add one-quarter of the onion, the juice from half a lime and a pinch of salt. Set aside to pickle
Sizzle the chicken
- Reheat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden. Season with salt and pepper
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Build the fajita mix
- Add the pepper and remaining onion to the chicken and cook for 6 mins
- Add the tomato puree, ancho spice blend, tomatoes and ginger & garlic paste. Cook for 2 mins, then stir in 250ml water. Simmer for 3-4 mins, until the sauce has thickened and the chicken is cooked through
- Squeeze in the juice from half a lime. Season to taste with salt and pepper
Finishing touches
- Roughly chop the coriander. Thinly slice the avocado
- Add the cooked quinoa to the sweetcorn bowl, along with half the coriander and the lime zest. Season with a pinch of salt and pepper
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken fajita mix into bowls, with the charred corn quinoa and salad leaves alongside. Top with the pickled onion and sliced avocado. Drizzle with 1 tsp olive oil
- Sprinkle with the remaining coriander and garnish with the remaining lime, cut into wedges
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