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Chicken Fajita Rice Bowl
55 minPara 3Nutri-Score C€€
C
55 min
55 minChicken Fajita Rice Bowl
receta de
theperfectplate.x
@theperfectplate.x
3 recetas
7 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (sliced thin)Carne454 g
olive oil (for the chicken)Despensa15 ml
Fajita Time seasoning (for the chicken)Especias10 g
paprikaEspecias1 g
garlic powder (for the chicken)Especias1,5 g
black pepper (for the chicken)Especias500 miligramos
butter (for the chicken)Lácteos5 g
bell pepper (sliced)Frutas y verduras150 g- yellow onion (sliced)Frutas y verduras100 g
- olive oil (for the vegetables)Despensa5 ml
- Fajita Time seasoning (for the vegetables)Especias5 g
- lime juice (for the vegetables)Frutas y verduras5 ml
long-grain white riceCereales185 g- olive oil (for the rice)Despensa15 ml
- yellow cornFrutas y verduras85 g
vegetable brothDespensa300 ml- Adobo seasoningEspecias3 g
- garlic powder (for the rice)Especias1,5 g
cuminEspecias500 miligramos- butter (for the rice)Lácteos14 g
- lime juice (for the rice)Frutas y verduras15 ml
Roma tomatoes (finely diced)Frutas y verduras200 g
red onion (finely diced)Frutas y verduras35 g- lime juice (for the pico de gallo)Frutas y verduras15 ml
- jalapeño (finely diced, optional)Frutas y verduras10 g
salt (for the pico de gallo)Especias1,5 g- black pepper (for the pico de gallo)Especias500 miligramos
avocado (mashed)Frutas y verduras150 g- tomato (finely diced)Frutas y verduras15 g
- red onion (finely diced)Frutas y verduras10 g
- lime juice (for the guacamole)Frutas y verduras10 ml
- garlic powder (for the guacamole)Especias1,5 g
- salt (for the guacamole)Especias1 g
sour cream (optional topping)Lácteos60 g
shredded Mexican-blend cheese (optional topping)Lácteos60 g
lime wedges (optional topping)Frutas y verduras1 pieza
por ración
Nutrición
638kcal
- Carbohidratos
- 63 g
- Proteínas
- 40 g
- Grasas
- 25 g
lo que usará
Utensilios
Cazo
Sartén
Bol ×2
Placa de cocina
paso a paso
Preparación
- Paso 1
Marinate the chicken
- Slice the chicken into thin, even strips.
- Toss with olive oil, Fajita Time seasoning, paprika, garlic powder and black pepper.
- Let it sit for 15 minutes.
- Paso 2
Toast the rice
- Heat olive oil in a saucepan over medium heat.
- Add the rice and toast for 4–5 minutes, stirring occasionally.
- Paso 3
Simmer the rice
- Stir in the corn, Adobo seasoning, garlic powder and cumin.
- Pour in the broth and bring to a boil.
- Reduce the heat to low, cover and simmer for 15 minutes.
- Paso 4
Rest the rice
- Remove from the heat and let it rest covered for 5–10 minutes.
- Paso 5
Prepare the guacamole and pico de gallo
- Combine the guacamole ingredients in one bowl.
- Combine the pico de gallo ingredients in another bowl.
- Set both aside.
- Paso 6
Sear the chicken
- Heat a large skillet over medium-high heat.
- Sear the chicken in a single layer, working in batches if needed, for 2–3 minutes per side until golden and cooked through to 165°F (74°C).
- Transfer to a plate.
- Paso 7
Cook the fajita vegetables
- In the same skillet, add the onion and bell pepper with olive oil.
- Cook for 4–5 minutes until tender.
- Add the Fajita Time seasoning and lime juice and toss for 1 minute.
- Paso 8
Combine chicken and vegetables
- Return the chicken to the skillet with the vegetables.
- Add the butter and toss for 1–2 minutes until melted and everything is glossy and well coated.
- Paso 9
Finish the rice
- Fluff the rice with a fork.
- Stir in the butter and lime juice until melted and evenly combined.
- Paso 10
Assemble the bowls
- Divide the rice between bowls.
- Top with the chicken fajita mixture, pico de gallo and guacamole.
- Finish with sour cream, shredded Mexican-blend cheese and fresh lime juice, if desired.
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