Chicken Fajita Bowl with Zucchini, Mushrooms & Spinach

Nutrition per serving

Ingredients

• Raw Chicken Breast
• Zucchini
• Mushroom, common, fresh, raw
• Tomato, cherry, raw
• Baby leaf spinach
• Roti Garlic
• Olive Oil
• Paprika, dry powder
• Ground Cumin
• Oregano, dried
• Garlic powder
• Chilli Powder
• Sea Salt
• Pepper, black, ground
• Mexican lime
• Brown Rice
• Hass Avocado
• Plain Greek Yogurt
• lime
• Coriander, fresh, raw

Instructions

1. 1.Cut the chicken breast into thin strips. Trim the ends of the zucchini and cut it into half-moons approximately 5 mm thick. Wipe the mushrooms clean and slice them thinly. Cut the cherry tomatoes in half. Finely chop the garlic and wash and drain the baby spinach. Cook the brown rice according to the packet instructions.
2. 2.In a bowl, combine the smoked paprika, ground cumin, dried oregano, garlic powder, chilli powder, salt and black pepper. Add the chicken strips, chopped garlic and lime juice. Toss until evenly coated.
3. 3.Heat half the olive oil in a frying pan over medium-high heat. Add the seasoned chicken strips and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Transfer to a clean plate.
4. 4.Add the remaining olive oil to the same pan. Add the sliced zucchini and mushrooms and stir-fry for 4–5 minutes until lightly browned and tender. Add the halved cherry tomatoes and cook for another 2 minutes until slightly softened.
5. 5.Return the cooked chicken to the pan. Add the baby spinach and stir for 1–2 minutes until wilted. Mix everything together and ensure the chicken is thoroughly heated.
6. 6.Place the cooked brown rice in a serving bowl and top with the chicken and vegetable mixture. Add the sliced avocado, Greek yoghurt and chopped coriander, if using. Serve with a lime wedge.