Like many of you, we started the New Year with a heap of health-enhancing resolutions. Then the urgent planning for Cape Town’s #dayzero took us on a most unexpected detour. We’ve been down that labyrinth called Groundwater 101 with our bevy of water experts and returned with the certainty that the Palace will keep on producing pesto, pastes, hummus and shortly soups, should those taps run dry.
One of our resolutions was to eat a nourishing lunch when in the office. Today’s Mexican-inspired recipe for a chicken fajita rice bowl is portable and lunch-box friendly. Here’s hoping inspiration like this helps us all to stick to our good intentions. The best thing about it? You don’t need to shop for fajita seasoning – it’s easy to make your own from store cupboard staples and a jar of Pesto Princess Red Pepper Pesto.
Late summer love from us all
You will need
For the seasoning
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp origanum
1 clove garlic, finely chopped
1 Tbsp Pesto Princess Red Pesto
1/2 tsp sea salt
1/4 tsp black pepper
For the fajita bowl
4 chicken breasts, sliced into 1 cm strips
4 Tbsp olive oil
1 red pepper, sliced
1 yellow pepper, sliced
2 cups cooked brown rice or quinoa (cooked with a generous pinch of paprika/turmeric)
1 avocado, sliced
1 handful fresh tomatoes
1 small red onion, diced
1/4 cup coriander
1 can black beans, drained (optional)
Use the above as a guide but sub in and out ingredients, depending on what you have available. You can also replace the rice with a tortilla.
1. In a small bowl combine the seasoning ingredients and the chicken strips. Mix well.
2. In a large pan heat the olive oil and add the chicken and sliced peppers. Cook on a high heat for 6-8 minutes, until the chicken strips are cooked through.
3. Pack a lunchbox tightly with chicken, cooked peppers, brown rice (or quinoa), fresh avocado, tomatoes and red onion, crumbled feta and a few sprigs of coriander. You can also add some black beans if you have them in your cupboard!