Tex-Mex Chicken Fajita Bowl

Spread the capsicum on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 15-20 minutes.

While the capsicum is roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

SPICY! This is a mild spice blend, but if you’re extra sensitive to heat, feel free to add less. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken thigh and toss to coat. Heat a large frying pan to a mediumhigh heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to the oven tray with the capsicum and roast until cooked through, 8-12 minutes (depending on size of fillet).

Alternative Step 4 if you've received chicken breast: SPICY! This is a mild spice blend, but if you’re extra sensitive to heat, feel free to add less. In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast and toss to coat. Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to the oven tray with the capsicum and roast until cooked through, 6-10 minutes (depending on size of fillet).

TIP: Chicken is cooked through when it is no longer pink inside.

While the chicken is roasting, roughly chop the tomato. In a small bowl, combine the tomato, white wine vinegar and a drizzle of olive oil.