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Chicken Fajita Rice Bowl
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Chicken Fajita Rice Bowl

55 minServes 3Nutri-Score C€€
from @theperfectplate.x7 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken breast (sliced thin)Meat454 g
  • olive oil (for the chicken)Pantry15 ml
  • Fajita Time seasoning (for the chicken)Spices10 g
  • paprikaSpices1 g
  • garlic powder (for the chicken)Spices1.5 g
  • black pepper (for the chicken)Spices500 mg
  • butter (for the chicken)Dairy5 g
  • bell pepper (sliced)Produce150 g
  • yellow onion (sliced)Produce100 g
  • olive oil (for the vegetables)Pantry5 ml
  • Fajita Time seasoning (for the vegetables)Spices5 g
  • lime juice (for the vegetables)Produce5 ml
  • long-grain white riceGrains185 g
  • olive oil (for the rice)Pantry15 ml
  • yellow cornProduce85 g
  • vegetable brothPantry300 ml
  • Adobo seasoningSpices3 g
  • garlic powder (for the rice)Spices1.5 g
  • cuminSpices500 mg
  • butter (for the rice)Dairy14 g
  • lime juice (for the rice)Produce15 ml
  • Roma tomatoes (finely diced)Produce200 g
  • red onion (finely diced)Produce35 g
  • lime juice (for the pico de gallo)Produce15 ml
  • jalapeño (finely diced, optional)Produce10 g
  • salt (for the pico de gallo)Spices1.5 g
  • black pepper (for the pico de gallo)Spices500 mg
  • avocado (mashed)Produce150 g
  • tomato (finely diced)Produce15 g
  • red onion (finely diced)Produce10 g
  • lime juice (for the guacamole)Produce10 ml
  • garlic powder (for the guacamole)Spices1.5 g
  • salt (for the guacamole)Spices1 g
  • sour cream (optional topping)Dairy60 g
  • shredded Mexican-blend cheese (optional topping)Dairy60 g
  • lime wedges (optional topping)Produce1 piece

per serving

Nutrition

638kcal

Carbs
63 g
Proteins
40 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl ×2
  • Stovetop

step by step

Method

  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.
    Step 1

  2. Toast the rice

    • Heat olive oil in a saucepan over medium heat.
    • Add the rice and toast for 4–5 minutes, stirring occasionally.
    Step 2

  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.
    Step 3

  4. Rest the rice

    • Remove from the heat and let it rest covered for 5–10 minutes.
    Step 4

  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.
    Step 5

  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.
    Step 6

  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.
    Step 7

  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.
    Step 8

  9. Finish the rice

    • Fluff the rice with a fork.
    • Stir in the butter and lime juice until melted and evenly combined.
    Step 9

  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.
    Step 10
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