Clover Bliss Chicken Fajita bowls
Robust and flavourful meals at home beats takeout on any day of the week.
Time: 20 minutes
Recipe by: Kelly-Anne Damons
500g Mini chicken breast fillets
½ yellow, red pepper sliced
1 red onion sliced
1tsp garlic powder
1tsp chilli powder
1 1/2 tsp cumin
½ tsp paprika
1tsp oregano/mixed herbs
Juice of 1 lemon
For the creamy avocado dressing
1 cup Clover Bliss Double Cream yoghurt
Juice of 1 lime
1 green chilli
1 garlic clove
¼ white onion roughly chopped
A handful of fresh coriander
Salt and pepper to taste
Cooked grain of choice: Quinoa,rice, buckwheat
In a large bowl combine the spices, lemon juice and chicken, peppers and onions, mix through until the chicken and peppers are thoroughly seasoned. Over a medium high heat, in a pan drizzle olive oil and fry off the chicken and pepper onion mix until cooked, alternatively bake in an oven at 180 C for 15-20 minutes. For the avocado dressing, place the ingredients in a blender and blend until smooth. Serve by placing your grain at the bottom of your serving dish, along with some chicken and peppers, drizzle with the dressing and garnish with fresh coriander and lime cheeks.
Chefs Tip: Substitute the rice with steamed veggies as it makes a great carb free option.