Chicken Fajita Rice Bowl
June 18, 2024
We put all your favorite fajita ingredients in a simple-to-make bowl recipe, then we dialed up the flavor (making sure the heat level stayed Minnesota friendly, of course) and loaded it with terrific toppings — lime juice, salsa, queso fresco and cilantro. The result is a dinner your family will request again and again. Good thing prep is a snap.
SERVINGS
4
PREP TIME
1 hr
COOK TIME
30 min
Ingredients
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Zest from 1 lime
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Juice from 1 lime
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1/2teaspoon kosher salt, plus more to taste
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2teaspoons ground cumin, divided
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1 1/2teaspoons L&B Guacamole Seasoning, divided
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2tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
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1/4cup plus 2 tablespoons extra virgin olive oil, divided
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4garlic cloves, minced
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1 1/2pounds boneless skinless chicken breasts
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Freshly ground black pepper, to taste
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1cup jasmine rice
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1red onion, halved and thinly sliced
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1red bell pepper, seeded and sliced 1/4-inch thick
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1orange bell pepper, seeded and sliced 1/4-inch thick
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1green bell pepper, seeded and sliced 1/4-inch thick
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1jalapeño, seeded and minced
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1teaspoon grapeseed oil
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Freshly chopped cilantro, for garnish
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L&B Mild Fresh Salsa, for garnish
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Queso fresco, crumbled, for garnish
Directions
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1
To make the marinade: In a large bowl, whisk together the lime zest, lime juice, ½ teaspoon kosher salt, 1 teaspoon cumin, 1 teaspoon L&B Guacamole Seasoning, the adobo sauce, chipotle pepper, ¼ cup of the olive oil and half of the minced garlic. Reserve and set aside 2 tablespoons of the marinade.
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2
Season the chicken on both sides with salt and pepper. Place the chicken in the marinade and toss to coat. Cover with plastic wrap and marinate for at least an hour and up to overnight in the refrigerator.
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3
Meanwhile, cook the jasmine rice according to the package instructions. Keep warm and set aside.
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4
To cook the fajita vegetables: In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the red onions and cook, stirring constantly, until they begin to soften and brown, 3 to 4 minutes.
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5
Add bell peppers and jalapeño and cook, stirring constantly, until they begin to soften, 3 to 4 minutes.
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6
Reduce the heat to medium. Add the remaining garlic, 1 teaspoon cumin and ½ teaspoon L&B Guacamole Seasoning. Continue to cook, stirring occasionally, for 5 to 8 minutes or until the bell peppers begin to caramelize.
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7
Add the reserved 2 tablespoons of marinade and scrape the bottom of the skillet with a wooden spoon to deglaze it. Cook for 1 minute, then transfer the fajita vegetables to a large plate. Wipe out the skillet with a paper towel.
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8
Add the grapeseed oil to the skillet and heat over medium-high heat. Remove the chicken from the marinade, shaking off the excess and reserving the marinade. Place the chicken in the skillet, round side down, and cook for 5 minutes, until the chicken is charred.
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9
Flip the chicken and reduce the heat to medium. Add the marinade. Cover and cook, flipping the chicken occasionally, for about 10 minutes or until chicken registers 165 F on an instant-read thermometer.
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10
Remove the pan from the heat and let the chicken rest for 5 minutes. Transfer the chicken to a cutting board and slice it into thick strips.
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11
To serve, divide the cooked rice between bowls. Top with the sliced chicken, fajita vegetables, cilantro, salsa and queso fresco.
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12
Serve hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.