Chicken fajita rice bowl
Discover how to make a delicious Chicken Fajita Rice Bowl with juicy chicken breasts, spicy seasonings, and a medley of fresh vegetables. This easy recipe features brown rice, bell peppers, onion, and sweet corn, all topped with tangy lime juice and a splash of white wine. Perfect for a healthy and flavorful meal!
- 17 May 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 15 Ingredients
The Chicken Fajita Rice Bowl is a delicious and nutritious meal that's perfect for a weeknight dinner. With a combination of tender chicken, vibrant vegetables, and flavorful spices, this dish brings a taste of Tex-Mex cuisine to your table. The brown rice serves as a hearty base, while the peppers, corn, and onions add a delightful crunch and sweetness. Whether you're cooking for yourself or entertaining guests, this recipe is sure to be a crowd-pleaser.
Ingredients:
Instructions:
1. Rinse 1 cup of brown rice under cold water.
2. Cook the rice according to the package instructions. Generally, this involves simmering the rice in 2 cups of water, covered, for about 30-40 minutes or until the water is absorbed and the rice is tender.
1. Season 4 chicken breasts with a dash of salt and black pepper.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat.
3. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. The internal temperature should reach 165°F (74°C).
4. Remove the chicken from the skillet and let rest for a few minutes, then slice into strips.
1. In the same skillet, add the chopped green pepper and onion.
2. Sauté the vegetables over medium heat until they are tender, about 5-7 minutes.
3. Add the sweet corn to the skillet and cook for an additional 2-3 minutes, just until heated through.
1. In a small bowl, combine 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp ground cumin, and 2 tsp sugar. Mix well.
1. Add the sliced chicken back into the skillet with the vegetables.
2. Sprinkle the fajita spice mix over the chicken and vegetables, stirring to coat evenly.
3. Add 2 tsp of lime juice and 1 fl oz of white wine to the skillet. Stir and cook for another 2-3 minutes to allow the flavors to meld together.
1. In a small bowl, whisk together 1/4 cup of olive oil and additional lime juice as needed (optional) until well combined.
1. Divide the cooked brown rice evenly among four bowls.
2. Top each bowl with the chicken and vegetable mixture.
3. Drizzle a bit of the prepared dressing over each bowl.
1. Optionally, garnish with fresh cilantro, a squeeze of lime, or avocado slices for added flavor.
2. Serve immediately and enjoy your Chicken Fajita Rice Bowl!
Tips:
- Marinate the chicken breasts in the olive oil, lime juice, and spices for at least 30 minutes before cooking to enhance the flavor.
- Cook the brown rice in advance to save time. You can refrigerate it for up to three days before using it in the recipe.
- Use a cast-iron skillet for cooking the chicken and vegetables to get a nice char and enhance the fajita flavor.
- Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even cooking and browning.
- For a vegetarian version, substitute the chicken with tofu or add more vegetables like zucchini and mushrooms.
- Garnish the final dish with fresh herbs like chopped cilantro or a squeeze of fresh lime juice for a fresh burst of flavor.
Enjoy the vibrant flavors of the Chicken Fajita Rice Bowl, a dish that is not only delicious but also packed with nutrients. The combination of juicy chicken, colorful vegetables, and perfectly cooked brown rice makes this meal a fulfilling and satisfying choice. Serve it hot and garnish with your favorite toppings like avocado, sour cream, or cilantro for an extra layer of flavor. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 3.48g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 27% |
| Saturated 3.62g | 12% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 140mg | 26% |
| Vitamin B1 0.47mg | 39% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 18mg | 111% |
| Vitamin B6 1.51mg | 89% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.30ug | 13% |
| Vitamin C 15mg | 16% |
| Vitamin E 1.51mg | 10% |
| Vitamin K 2.35ug | 2% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 1.88mg | 17% |
| Magnesium, Mg 120mg | 27% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 800mg | 24% |
| Selenium, Se 40ug | 75% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 2.28mg | 21% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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