Pan-Seared Chicken Fajitas with Cilantro-Lime Rice

Name: Pan-Seared Chicken Fajitas with Cilantro-Lime Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 4 ounce chicken breast (boneless, skinless, thinly sliced); 0.5 red bell pepper (thinly sliced); 0.5 yellow bell pepper (thinly sliced); 0.25 yellow onion (thinly sliced); 1 tablespoon olive oil; 0.5 teaspoon chili powder; 0.25 teaspoon ground cumin; 0.25 teaspoon paprika; 0.125 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup white rice (uncooked); 1 cup water; 1 tablespoon fresh cilantro (chopped); 1 tablespoon lime juice; 0.25 avocado (sliced)

Tender strips of seasoned chicken and colorful bell peppers seared to perfection, served alongside fluffy cilantro-lime rice for a vibrant and speedy Mexican-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Mexican
Difficulty: Easy
Cost: $3.52/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

4 ounce chicken breast (boneless, skinless, thinly sliced)
0.5 red bell pepper (thinly sliced)
0.5 yellow bell pepper (thinly sliced)
0.25 yellow onion (thinly sliced)
1 tablespoon olive oil
0.5 teaspoon chili powder
0.25 teaspoon ground cumin
0.25 teaspoon paprika
0.125 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup white rice (uncooked)
1 cup water
1 tablespoon fresh cilantro (chopped)
1 tablespoon lime juice
0.25 avocado (sliced)

Instructions

Cook the rice: Combine 1/2 cup white rice with 1 cup water or chicken broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Once cooked, stir in 1 tablespoon chopped fresh cilantro and 1 tablespoon lime juice. Keep covered to stay warm.
While rice cooks, prepare the fajitas: In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Season the 4 ounces chicken breast with 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1/8 teaspoon garlic powder, salt, and black pepper.
Add the seasoned chicken to the hot skillet and cook for 3-4 minutes until lightly browned. Add the 1/2 red bell pepper, 1/2 yellow bell pepper, and 1/4 yellow onion to the skillet with the chicken. Continue to cook, stirring occasionally, for another 5-7 minutes, until vegetables are tender-crisp and chicken is cooked through.
Serve the chicken and vegetable mixture immediately with the cilantro-lime rice. Garnish with 1/4 sliced avocado if desired.

Notes

Feel free to add a dash of your favorite hot sauce for extra kick! Leftovers can be stored in an airtight container for up to 2 days.

Nutrition (per serving)

Calories: 649
Protein: 33.8 g
Carbohydrates: 88.7 g
Fat: 17.2 g
Fiber: 6.2 g
Sodium: 1282 mg
Saturated Fat: 2.5 g
Sugar: 6.4 g
Cholesterol: 80 mg