East Meets Tex-Mex With a Naked Chicken Fajita Rice Bowl Topped with Yogurt-Avocado Sauce

Naked Chicken Fajita Rice Bowl with Yogurt-Avocado Sauce

Tomorrow I will be on the road, travelling across the border and into the States. I am attending an event in the southern portion of the valley in the evening so thought I would "kill two birds with one stone" and put in a few hours of shopping time. Of course when I say shopping I am referring to grocery shopping since I would much rather hit the aisles than shop for clothes or shoes. And yes I am a woman in case you question my sanity. 

When I shop in the States I am usually looking for Mexican ingredients that are just not available here as well as those precious bags of King Arthur flour. Last night I cooked up a delicious fajita rice bowl similar to what we find at chains like The Wrap Zone and based on a recipe from Fuss Free Cooking. It was a sure fire winner, quick, easy, low in carbs and high in nutrition! Topped with a tasty avocado yogurt sauce this was the best meal of the week.

**Naked Chicken Fajita Rice Bowl with Yogurt-Avocado Sauce**

1 onion, sliced

1 red, green or orange bell pepper , deseeded and cut into strips

2 tablespoons cooking oil

20g (0.7 ounce) Fajitas Spice Mix 

300g (11 ounces) pre-sliced chicken breasts strips

1 cup Jasmine rice

1 cucumber, thinly sliced

Yogurt-Avocado Sauce

4 tablespoons Greek Yogurt

1 small avocado

1 small clove of garlic, peeled and rough chopped

1 pinch of salt

Juice from 1/2 a lime

About 2 – 3 tablespoons water

Freshly ground black pepper

Chili flakes to taste (optional)

Cook rice according to package directions. While the rice is cooking, in a medium-sized mixing bowl, add 2 tablespoons cooking oil and the fajita spice mix. Stir to combine. Add the chicken strips coating every piece well. Set aside for a few moments to marinate.

To prepare the sauce: Add all the sauce ingredients (except for salt and pepper) in a small food processor and blitz until smooth. Alternatively use a stick blender. Add more water if you prefer a more diluted consistency. Add salt and black pepper to taste. Sprinkle with some chili flakes if you care to. Set aside in the fridge while you prepare the chicken fajitas.

Preheat a pan/wok until fairly hot. Add the chicken mixture to the pan and cook on high heat until the chicken are golden brown and the spice coating appears to be caramelized a little. Turn the chicken on the other side and let them cook until the other side is just cooked through. Then add the onion and peppers and sauté on high heat until the onion is slightly translucent and slightly softened.

To serve: In a medium sized bowl, add rice and top with chicken mixture and slices of cucumber. Finish off with a drizzle of the avocado-yogurt sauce and a small wedge of lime.

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