How To Make Easy Chicken Fajita Rice Bowls
Our chicken fajita rice recipe has all the goodness of the classic chicken fajita in one bowl with bell peppers, sour cream, black beans, and more.
Ingredients
- 1medium white onion,or yellow onion, sliced
- 1red bell pepper,sliced
- 1green bell pepper,sliced
- 1lbchicken breast,sliced into 1-inch pieces
- 1tbspcumin
- ½tspcayenne
- 1tsporegano
- ½tspgarlic powder
- ½tspkosher salt
- ¼tspblack pepper
- 4tbspcanola oil,divided
- 1cupgreek yogurt,or sour cream
- 1tbsptaco sauce,or Mexican hot sauce
- Minute Rice Ready to Serve Brown Rice and Quinoa
- 1avocado,diced
- 1lime,quartered
- ¼cupcilantro,minced
- black beans,(1 can)
Instructions
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In a small bowl, combine the cumin, cayenne, oregano, garlic powder, salt, and black pepper. Combine half of it with the sliced vegetables and half with the sliced chicken.
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in a second small bowl, combine the yogurt or sour cream with the hot sauce and stir to make the spicy crema.
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In a very hot skillet, put two tablespoons of canola oil.
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Add the chicken and cook on high heat, searing the outside for 1 to 2 minutes, then turning and cooking for 1 more minute.
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Remove the chicken from the pan and add in the onions and bell peppers.
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Cook on high for 1 to 2 minutes until the edges are slightly browned, but still crisp.
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Serve over Minute Rice Ready to Serve Brown Rice and Quinoa, spoon on some of the vegetables, then the chicken, and the avocado.
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Add some parsley and the spicy crema, and serve with a wedge of lime.
Nutrition
- Calories: 502.38kcal
- Fat: 36.27g
- Saturated Fat: 7.57g
- Trans Fat: 0.17g
- Monounsaturated Fat: 18.35g
- Polyunsaturated Fat: 7.20g
- Carbohydrates: 15.66g
- Fiber: 5.86g
- Sugar: 6.32g
- Protein: 31.29g
- Cholesterol: 82.15mg
- Sodium: 363.11mg
- Calcium: 103.56mg
- Potassium: 710.86mg
- Iron: 2.66mg
- Vitamin A: 92.28µg
- Vitamin C: 73.87mg
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