Description
A vibrant mix of tender chicken, colorful veggies, and zesty toppings, perfect for a quick weeknight dinner that’s sure to impress.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Bell peppers (red, yellow, green)
- 1 medium onion
- 2 garlic cloves
- Fajita seasoning
- 1 cup rice (white or brown)
- 2 cups chicken broth
- Optional toppings: sour cream, cheese, avocado
Instructions
- Chop bell peppers and onion; mince garlic.
- Heat oil in a large skillet over medium-high heat. Cook seasoned chicken until golden brown.
- Add chopped onions and bell peppers; sauté until softened, about 5-7 minutes.
- In another pot, boil chicken broth and stir in rinsed rice. Reduce heat and simmer until fluffy (15-20 minutes).
- Shred cooked chicken in the skillet and mix with veggies.
- Serve rice in bowls topped with chicken-veggie mixture and your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 520
- Sugar: 4g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: - Marinate chicken beforehand for deeper flavor. - Substitute proteins like shrimp or tofu, or swap out veggies based on availability. - Store leftovers in an airtight container for up to three days.