• 2 Serves
  • 10 min prep time
  • 5 min cooking
  • 299 Cal / serve


  • 200g Lean Chicken Breast, cut into long strips
  • 2 Teaspoons Fajita Spice Mix (2g)
  • 1g Olive Oil Spray
  • 100g Brown Rice, Cooked
  • 40g Baby Spinach
  • 1/2 Red Onion (73g), finely sliced
  • 1 X 125g cans Sweetcorn, Drained (85g)
  • 1 Red Capsicum (155g), chopped
  • 1/3 Cups Canned Red Kidney Beans, Drained (60g), rinsed & drained
  • 1 Fresh Lime (49g), cut into wedges


    1. Place chicken in a medium snap-lock bag and add spice mix. Seal bag and shake to coat. Spray a non-stick frying pan with oil and heat over medium heat. Cook chicken for 2 minutes each side or until cooked through. Transfer to a plate and set aside to cool slightly.
    2. Divide rice, spinach, onion, corn, capsicum and beans between bowls. Cut chicken into pieces and add to bowls. Serve with lime wedges to squeeze over.

    Mish Tips

    • Use pre-cooked microwave brown rice in this recipe to save time.
    • Use pre-cooked microwave brown rice with chia or quinoa if preferred.
    • To maximise your time, chop ingredients like onion and capsicum while the chicken is cooking.
    • If making ahead, cool the chicken then pack into an airtight container and keep chilled.

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