I seem to have been having a break from Recipe of the week for a while, what with holidays and not feeling very inspired, but this week we are back on it with the new dish routine. This weeks dish is from Joe Wicks Lean in 15 cook book 3, and was chosen by myself. Don’t tell the BF but I have a bit of a crush on Joe Wicks… I have EVERY cook book of his (can’t wait for the family and friends one to come out beginning of June!), plus I very subtly (NOT) asked for the fitness DVD for Christmas and have been jumping around the living room doing the exercises much to Bailey’s amusement ever since! I always look out for his recipes or fitness tips on Instagram, I think he is such a breathe of fresh air in the food/fitness arena and really quite amazing so only fitting that I should include at least one of his recipes on the blog. We all love fajitas in our house so thought a fajita rice sounded a really interesting mix and it did not disappoint.

I would rate this recipe 9/10 and will definitely be having this again.

INGREDIENTS
Serves 1

• 1 red onion, halved
• 4 cherry tomatoes, chopped
• juice of 1 lime
• ½ tbsp coconut oil
• ¼ red pepper, de-seeded and finely sliced
• 3 baby sweetcorn, sliced in half on an angle
• 1 red chilli, de-seeded and finely sliced
• 1 x 240g skinless chicken breast fillet, sliced into 1cm strips
• 1 tsp ground cumin (I used cumin seeds)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 250g pre-cooked rice (I used half white, half brown mix)
• handful of fresh coriander, roughly chopped 

1. Dice one half of the red onion and put that half into a bowl. Slice the other half roughly into 5 thin wedges, I did mine thinly sliced as not too keen on thick bits of onion. Add the cherry tomatoes to the bowl with the diced onion and squeeze over half of the lime juice and leave to sit.
   
2. Melt the coconut oil in a large frying pan or wok over a medium/high heat. Chuck in the onion wedges, red pepper and baby sweetcorn and stir-fry for 2 minutes.
   
3. Now add the chilli and chicken and continue to stir-fry for about 4 minutes, by which time the chicken should be pretty much cooked through.
   
4. Stir in the cumin, oregano and smoked paprika and add the rice, ensuring you break up the rice so there are no big lumps, then pour in 2 tablespoons of water straight after. The water will steam up and help finish cooking the ingredients as well as separating the rice grains.
   
5. Give the whole lot a couple more tosses in the pan, to make sure the rice is warmed through and the chicken is fully cooked (you can check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left).
   
6. Take the pan off the heat, stir half of the coriander through the cooked rice and half through the onion, tomato and lime mix, then serve everything up with the remaining lime juice to squeeze over the rice.