Roasted red pepper soup with crispy croutons
Warm up on colder evenings with this vibrant soup, spiked with fiery chilli powder and harissa. The crispy croutons are optional but add a satisfying crunch
Fajita chicken rice bowl with burnt lime
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large chicken breasts
- 2 pepperssliced
- 2 red onionssliced
- 200g baby corn
- 3 tsp chipotle chilli paste
- 1 limezested, then halved
- 2 tsp vegetable oil
- 400g can black beansdrained
- 15g corianderroughly chopped
- 400g cooked brown rice
- 4 tbsp salsato serve
Nutrition: Per serving
- kcal321
- fat6glow
- saturates1g
- carbs31g
- sugars9glow
- fibre10ghigh
- protein31ghigh
- salt0.2glow
Method
step 1
Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Arrange the chicken, peppers, red onions and baby corn on the tray, and spoon over the chipotle paste. Season, then toss to combine. Put the lime halves on the tray, cut-side down, then drizzle the oil over the chicken and veg. Roast for 20 mins, or until everything is cooked through.
step 2
Meanwhile, warm the beans in a small pan over a low heat, and season. Mix the beans with half the coriander and the lime zest, then squeeze over the juice of the roasted lime. Slice the chicken thinly on the diagonal and divide between four bowls along with the veg and brown rice. Sprinkle over the remaining coriander and serve with the salsa.
