Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 packet fajita seasoning (or homemade blend)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil (for vegetables)
- 1 large onion (any color), sliced thinly
- 3 bell peppers (assorted colors), sliced thinly
- 1.5 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 tablespoon butter or olive oil (optional)
- ½ teaspoon salt (if using water)
Instructions
- Marinate the chicken: In a bowl, mix olive oil, lime juice, fajita seasoning, smoked paprika, ground cumin, salt, and pepper. Add chicken strips and coat evenly; let sit while preparing other ingredients.
- Cook the rice: Rinse rice under cold water. In a pot with chicken broth, bring to a boil; reduce heat to low and simmer for 15-18 minutes.
- Sauté vegetables: Heat olive oil in a skillet over medium-high heat. Cook sliced onion until translucent; add bell peppers and sauté until tender.
- Cook chicken: Add marinated chicken to the skillet and cook until no longer pink in the center.
- Assemble bowls: Layer cooked rice in bowls, top with chicken and vegetables, then add desired toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg