Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 packet fajita seasoning
- 3 bell peppers (assorted colors)
- 1 large onion
- 1.5 cups uncooked long-grain white rice
- 3 cups chicken broth or water
Instructions
- 1. Marinate the chicken: In a bowl, mix olive oil, lime juice, fajita seasoning, salt, pepper, smoked paprika, and cumin. Add chicken strips and coat well. Let sit while you prepare the veggies.
- 2. Cook the rice: Boil chicken broth or water in a pot. Add rice and salt; reduce heat and cover to simmer until tender.
- 3. Sauté the veggies: Heat olive oil in a skillet over medium heat. Add sliced onion and bell peppers; cook until tender-crisp.
- 4. Cook the chicken: Push veggies aside in the skillet, add the marinated chicken strips, and cook until browned and cooked through (about 6-8 minutes).
- 5. Assemble bowls: Fluff rice with a fork. Layer prepared rice, sautéed vegetables, and chicken in bowls. Top with desired garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 520
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 100mg