Ingredients

Instructions

Step 1:

  • 1) add rice to a large pan and leave to boil

    • Step 2:

  • Step 3:

  • 2) boil carrots and broccoli until soft (use a fork to test, if it’s easy to stab, then cooked!)

    • Step 4:

  • Step 5:

  • 3) whilst veg and rice is boiling, slice the chicken breast into strips and fry

    • Step 6:

  • Step 7:

  • 4) once chicken is sealed, add pepper to same pan and gently fry

    • Step 8:

  • Step 9:

  • 5) once rice is cooked, drain, rinse and add back to pan and add chicken, peppers and veg

    • Step 10:

  • Step 11:

  • 6) add a couple of tea spoons to the pan and stir to give sauce and flavour, add more pesto to taste if needed.

    • Step 12:

  • Step 13:

  • 7) finally, sprinkle some of the fajita seasoning into the mixture, keep tasting to flavour

    • Step 14:

  • Step 15:

  • you can add grated cheese to this or some natural yoghurt, or simply have it on its own 🙂

    • Step 16:

  • Step 17:

  • —————————————————————–

    • Step 18:

  • optional side dish – garlic and parmesan corn on the cob:

    • Step 19:

  • Step 20:

  • 1) peel the garlic clove and rub clove down the corn all the way round

    • Step 21:

  • Step 22:

  • 2) place corn onto baking tray and spread a layer of butter onto the top

    • Step 23:

  • Step 24:

  • 3) for extra flavour, chop the garlic clove into fine slices and put under the corn on the baking tray

    • Step 25:

  • Step 26:

  • 4) top corn with grated parmesan (or cheddar) cheese and bake in a preheated oven (180) for around 10 minutes
    • Share: