Chicken Fajita Bowl

• 55 g dry White rice (⅓ cup dry)
• 110 g Water (½ cup)
• 1.2 g Salt (¼ tsp)
• 170 g raw Chicken breast (6.0 oz raw)
• 1 g Ground cumin (½ tsp)
• 1.5 g Chili powder (½ tsp)
• 1 g Paprika (½ tsp)
• 150 g raw Red bell pepper (5.3 oz raw)
• 70 g raw Red onion (2.5 oz raw)
• 8 g Olive oil (⅔ tbsp)
• 80 g raw Tomato (2.8 oz raw)
• 5 g raw Cilantro (⅓ cup chopped)
• 18 g Lime juice (1¼ tbsp)

You'll need: Small saucepan with a lid, Sieve, Large frying pan, Tongs, Cutting board and knife.

Method

1. Cook the rice

   Rinse the rice in the sieve. Put it in the saucepan with the water and a pinch of the salt and bring to a boil. Cover, turn the heat to low and cook for 12 minutes, then leave it covered off the heat for 5 minutes.

   Start the rice first. It then finishes resting while the chicken cooks.

2. Slice and season

   Slice the chicken into strips about 1 cm (⅜ inch) thick and toss with the cumin, chili powder, paprika and most of the remaining salt. Then scrub the board, knife and your hands with soap before you touch anything else. Slice the bell pepper and onion into strips of a similar size.

   Cut everything to the same thickness so the chicken and vegetables finish together.

3. Sizzle the chicken and vegetables

   Heat the oil in the frying pan over medium-high heat. Add the chicken in one layer and cook for 5–6 minutes, turning, until golden and 74°C (165°F) inside. Push it aside, add the pepper and onion with a pinch of salt and cook for 3–4 minutes, until softened and charred in spots.

   Let the vegetables sit still for a minute at a time. A little char is what makes them taste like fajitas.

4. Build the bowl

   Dice the tomato and chop the cilantro. Spoon the rice into a bowl, add the chicken and vegetables, and top with the tomato and cilantro. Squeeze the lime juice over everything.

   Squeeze the lime on at the end. Its bright flavor fades when it sits on hot food.

Swaps

• White rice → Cauliflower rice, 150 gAbout 150 kcal fewer. Cook it in the pan for 3–4 minutes.
• Chicken breast → Raw peeled shrimpCooks in 3–4 minutes. Take it off as soon as it's pink and opaque.