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15-Minute Mexican Fajita Skillet Bowl

The weeknight workhorse, with a scratch fajita blend that beats the packet. The cornstarch in the mix is the trick — it turns a splash of water into a glossy glaze that clings to everything.

serves 2 15 mins dinner quick one-pan
15-Minute Mexican Fajita Skillet Bowl

why it works

A whole tin of black beans is a serious dose of soluble fibre, and peppers and onions give you a lot of volume for very few calories. Making your own spice mix means you control the salt, which is where shop-bought fajita sachets do most of their damage.

Ingredients

  • 2 chicken breasts, sliced into thin strips
  • 2 bell peppers, sliced into strips
  • 1 medium onion, sliced into strips
  • 1 tbsp olive oil
  • 1 tin (400g) black or kidney beans, drained and rinsed
  • 1 lime, in wedges
  • 1½ tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp cornstarch
  • ½ tsp chilli powder or cayenne
  • ½ tsp sugar
  • 1 tsp salt, ½ tsp black pepper

Method

  1. Mix all the dry spices together in a small bowl, including the cornstarch and the sugar. Rub the oregano between your palms as you drop it in to release the oils.

  2. Get the pan properly hot and fry the chicken, peppers and onions in the oil until the chicken is cooked through and the veg is starting to char at the edges.

  3. Sprinkle the entire bowl of spice mix over the skillet and stir constantly for 30 seconds so the hot oil toasts it. Do not just dust dry spices onto dry chicken and hope.

  4. Immediately pour in 3–4 tablespoons of water or stock. As it bubbles, the cornstarch and spices emulsify into a thick, glossy glaze that coats every single piece.

  5. Tip in the drained beans for the last two minutes, just to heat through.

  6. Serve with a massive squeeze of lime — the acid cuts straight through the heavy smoke and is not optional.

remix

  • No cumin? Two teaspoons of ground coriander, or one teaspoon of garam masala, or an extra half-teaspoon of smoked paprika plus a splash of soy for the missing umami
  • A dollop of 0% Greek yogurt is a high-protein swap for soured cream
  • Smashed avocado with red wine vinegar, salt and garlic powder if you have no lime
  • Serve over wholegrain rice, or in wholewheat wraps, or over nothing at all
  • Scale the spice mix up by half for three plump chicken breasts