All the flavors of fajitas in this simple and tasty Fajita Chicken Rice Bowl! Perfect for lunches or a fast and healthy dinner.
Most of us are still trying to eat healthier, which is why to me, sheet pan dinners, and rice bowls are the way to go! Last week I shared with y’all my family’s favorite Fajita Salmon Bowl. If you’ve been a long time reader here, although I make salmon for my family, I’m not fond of it. I prefer white flaky fish to the meaty pink flesh of the salmon. Of course I’d be a bad momma if I didn’t make meals that my family enjoyed, even though I’m not fond of them.
I’m sure we’ve all made something just to appease our family at one time or another. I’ve been known to make salmon for them and eat peanut butter and jelly for dinner. Of course that it’s all that healthy, so I had to think of another idea for eating this meal, and the only thing that I had in the freezer at the time was chicken, and it worked out perfectly!
While my family enjoyed that Fajita Salmon Rice Bowl, I was busy chowing down on this one! Same ingredients, just a different protein. You could totally sub the salmon or the chicken for steak, if you felt inclined to do so. I’m all about making a dish my own! Strips of perfectly cooked steak would be great in this dish. Just season it up with the same marinade, and then use my preparation for the perfectly cooked steaks without a grill, slice and serve it up in this rice bowl! If you’re trying to eat lower carbs, just sub out the rice for extra peppers! Who doesn’t love extra peppers?! They are one of my favorite veggies. Of course that’s not saying a whole lot since I don’t eat that many veggies anyhow. Ha.
If you are short on time, you could always use prepackaged rice…I totally did! And if you didn’t want to take the time to grill the corn (in a pan on the stove of course), you could always opt for canned or frozen corn. It’s up to you, and what you have time for! If you opt not to grill it, that’s totally cool, but I have to suggest you at least give it a try at one time or another. The charred bits of corn totally add to the whole fajita flavors of this dish.
- 1/3 cup olive oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon cumin
- juice of one lime
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 4 boneless skinless chicken breasts
- 1 ear of corn, grilled, kernels removed
- 2 bell peppers, larger in size, seeded, and thinly sliced
- 2 pouches rice cooked according to the directions, or 4 cups cooked
Cilantro Lime Vinaigrette
- 1/4 cup lime juice
- 1/4 cup fresh chopped cilantro
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- salt and pepper to taste
Cilantro Lime Vinaigrette
1. Whisk together all the ingredients, cover and refrigerate until ready to use.
Peppers and Chicken
Whisk together the first 9 ingredients. Pour half over the chicken to coat, and the other half over the bell peppers to marinate. While the chicken is marinating, heat up a non-stick pan to medium to high heat. Cook the chicken for 8 to 10 minutes per side, until the internal temperature reaches 165 degrees. Remove and set aside while you're sauteing the bell peppers. To the same pan, drizzle a little bit of oil, and toss in the peppers. These you will cook to your likeness. I tend to like mine with a little bit more crunch, so I really just get them hot.
Once the peppers are cooked. Divide the rice among four bowls (1 cup each). plate everyone a piece of chicken, some corn, and peppers. Drizzle with Cilantro Vinaigrette, and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 750 Total Fat: 34g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 102mg Sodium: 947mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 44g