Description

A quick, budget-friendly, and healthy weeknight dinner featuring seasoned chicken, sautéed bell peppers and onions, and cilantro lime rice. Perfect for meal prep and customizable for all tastes.

Ingredients

Scale

1.5 lbs chicken breasts or thighs, cut into bite-sized strips
2 tablespoons fajita seasoning (cumin, chili powder, paprika, garlic powder, onion powder, salt, pepper)
2 tablespoons olive oil or avocado oil, divided
1 tablespoon fresh lime juice
3 medium bell peppers (red, yellow, green), chopped into strips
1 large yellow onion, sliced into half-moons
3 cloves garlic, minced
1 cup uncooked white rice
2 cups water or low-sodium chicken broth
1/2 cup fresh cilantro, chopped
1 lime (zest and juice)
Salt and pepper to taste
Optional toppings: Shredded cheese, sour cream or Greek yogurt, black beans, avocado or guacamole

Instructions

Rinse rice under cold water until water runs clear. Combine rice and water/broth in a pot, bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Stir lime zest, lime juice, and chopped cilantro into the cooked rice. Set aside.
In a large bowl, toss chicken strips with fajita seasoning, a splash of olive oil, and lime juice. Let sit for 10 minutes if possible.
Heat a large skillet over medium-high heat with oil. Add chicken in a single layer (cook in batches if necessary) and cook for 5-7 minutes until cooked through and slightly charred. Remove chicken and set aside.
In the same skillet, add a little more oil if needed. Sauté onions and bell peppers for 5-8 minutes until tender-crisp and caramelized.
Add minced garlic to the veggies in the last minute of cooking to prevent burning.
Return chicken to the pan with the veggies and toss for 1-2 minutes to meld flavors.
Assemble bowls by placing cilantro lime rice at the bottom, topping with the chicken and veggie mixture, and adding desired toppings.

Notes

Do not overcrowd the pan when cooking chicken to ensure proper searing rather than steaming. Rinse rice thoroughly to prevent gumminess. Boneless, skinless chicken thighs are recommended for juiciness. Leftovers store well in the fridge for up to 4 days; reheat with a splash of water to maintain moisture. This recipe does not freeze well due to texture changes in rice and veggies.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl per serving
Calories: 380
Sugar: 6
Sodium: 450
Fat: 8
Saturated Fat: 2
Carbohydrates: 45
Fiber: 4
Protein: 30

Keywords: chicken fajita bowl, cilantro lime rice, meal prep, healthy dinner, budget friendly, family meal, weeknight dinner, one pan meal