Skillet Chicken Fajita Bowls with White Rice

Name: Skillet Chicken Fajita Bowls with White Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 cup white rice (uncooked); 1 cup water or chicken broth; 1 tablespoon olive oil; 0.75 pound chicken breast (boneless, skinless, cut into strips); 0.5 bell pepper (yellow or orange recommended, cored, seeded, and sliced thin); 0.25 yellow onion (sliced thin); 0.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Tender chicken breast, mild bell peppers, and onion sautéed with gentle spices, served over fluffy white rice for a flavorful, easily digestible bowl.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $3.39/serving

Dietary

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

Ingredients

0.5 cup white rice (uncooked)
1 cup water or chicken broth
1 tablespoon olive oil
0.75 pound chicken breast (boneless, skinless, cut into strips)
0.5 bell pepper (yellow or orange recommended, cored, seeded, and sliced thin)
0.25 yellow onion (sliced thin)
0.5 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

First, prepare the white rice. In a small saucepan, combine 1/2 cup white rice with 1 cup water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Keep covered.
While rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the sliced bell pepper and yellow onion to the same skillet. Cook, stirring frequently, until the vegetables are very tender, about 8-10 minutes. If they start to stick, add a tablespoon of water or broth.
Return the cooked chicken to the skillet. Stir in the ground cumin, garlic powder, dried oregano, salt, and black pepper. Toss to coat the chicken and vegetables evenly, cooking for another 1-2 minutes until everything is well combined and heated through.
Serve the chicken and vegetable mixture over the cooked white rice.

Notes

Ensure bell peppers are sliced thin and cooked until very tender to reduce fiber and ease digestion. Using yellow or orange bell peppers may be gentler than red for some.

Nutrition (per serving)

Calories: 500
Protein: 46 g
Carbohydrates: 40 g
Fat: 17 g
Fiber: 4 g
Sodium: 950 mg
Saturated Fat: 3 g
Sugar: 5 g
Cholesterol: 125 mg