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Recipe: Spiralised Fajita Butternut Bowl with Blackened Chicken and Crispy Chickpeas

In case you’re stuck in a recipe rut, here’s a fail-safe, delicious and healthy dish from Expat Kitchen to add to your repertoire. Happy cooking and eating!

Serves four

fajita recipe
Delish Dinner

For the chickpeas:


  • 400g can chickpeas, rinsed, drained and dried well
  • 2 teaspoons extra virgin olive oil
  • Chilli flakes
  • ½ teaspoon ground cumin


  1. Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment paper and set aside.
  2. Place the chickpeas in a medium bowl, coat with olive oil, chilli flakes and cumin, and season with salt and pepper
  3. Lay out the seasoned chickpeas on the baking sheet. Roast for 30 to 35 minutes or until crispy, shaking the pan halfway through. Allow to cool; they get crunchier as they cool.

For the butternut squash or pumpkin:


  • 1 butternut squash or pumpkin, peeled and noodled on Blade C of your spiraliser (or try using a julienne peeler)
  • 1 tablespoon extra virgin olive oil
  • Sea salt and fresh ground pepper, to taste
  • 1 teaspoon ground paprika


  1. Blanch in boiling water for two minutes until just al dente.
  2. Season with salt, pepper and paprika. Set aside.

For the corn:


  • 1 corn on cob
  • Pinch of salt


Place the corn in a medium pot and cover with salted water. Bring to a boil and cook for three minutes. Drain, shave the kernels off, and set them aside.

For the avocado dressing:


  • 1 tablespoon and 1 teaspoon freshly squeezed lime juice
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons chopped coriander
  • 1 small garlic clove, minced
  • Water (to thin)
  • Sea salt and freshly ground pepper, to taste


In a food processor, combine all dressing ingredients and pulse until creamy. Taste and adjust seasoning if necessary. Set aside.

For the bell pepper mixture:


  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground pepper, to taste


Place a large non-stick frying pan over medium-high heat. When it’s hot, add the bell peppers and onions and cook until softened (about five to seven minutes). Add in the corn and season with salt, pepper and oregano. Cook for another minute, stirring. Set aside.

For the chicken and spice rub:


  • 4 single chicken breast fillets, about 200g each
  • 1 tablespoon ground sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • ¼ teaspoon chilli flakes (optional)
  • ¼ teaspoon sea salt
  • Extra virgin olive oil


  1. Make spice mix by combining all dry ingredients in a bowl or on a flat plate. Coat chicken with a little olive oil and roll in spice mix until well covered.
  2. Heat barbecue or skillet pan on medium high heat. Add seasoned chicken and cook for four to five minutes on each side, or until cooked through. Transfer to foil and cover for five minutes to rest. Thinly slice across the grain.

To assemble the bowls:

Divide the butternut squash or pumpkin noodles into four bowls and top each with equal amounts of bell pepper mixture, chickpeas and sliced chicken, followed by a dollop of the avocado dressing.


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This article first appeared in the January 2017 edition of Expat Living Singapore Subscribe