Chicken Fajita Rice Bowl with Burnt Lime

• large chicken breasts↗2 large
• bell peppers↗2

  sliced

• red onion↗2

  sliced

• young corn cob↗200g g
• chipotle paste↗3 tsp tsp
• lime↗1

  zest, then halved

• vegetable oil↗2 tsp tsp
• black beans↗400g can g

  drained

• cilantro↗15g g

  coarsely chopped

• cooked brown rice400g g
• salsa4 tbsp tbsp

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7 and line a large tray with parchment paper. Spread the chicken, bell peppers, red onion and young corn cob on the tray, and spoon the chipotle paste over them. Season, then toss. Place the lime halves on the tray, cut side down, and drizzle the chicken and vegetables with oil. Roast for 20 minutes, or until everything is cooked through.

2. 2

   Meanwhile warm the beans in a small saucepan over low heat and season. Mix the beans with half the cilantro and lime zest, then squeeze the juice of the burnt lime. Slice the chicken into thin diagonal strips and divide it among four bowls together with the vegetables and brown rice. Sprinkle with the remaining cilantro and serve with salsa.