Juicy, seasoned chicken strips tossed with vibrant bell peppers and onions, all served over fluffy cilantro-lime rice. A complete, satisfying Tex-Mex meal in one bowl, perfect for a quick weeknight dinner.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
592cal
46gprotein
64gcarbs
16g
Ingredients
680 g Boneless Skinless Chicken Breast (sliced into thin strips)
A quintessential American comfort dish, these vibrant bell peppers are filled with a savory blend of seasoned ground beef, fluffy rice, and rich tomato sauce. Baked to tender perfection and crowned with a layer of gooey, melted cheese, they offer a complete and satisfying meal in one delicious package.
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About Chicken Fajita Rice Bowl, Stuffed Bell Peppers, Laccha Pyaaz, Restaurant-Style Salsa and Avocado Toast
Aromatic, protein-packed chicken fajita rice bowl with fresh salsa and avocado. Energy-giving and quick to make!
This tex_mex dish is perfect for dinner. With 3218.41 calories and 170.74g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Onion Powder
0.5 tsp Dried Oregano
1.5 tsp Salt (divided)
0.5 tsp Black Pepper (freshly ground)
1.5 cup Basmati Rice (rinsed well)
3 cup Water (for cooking rice)
2 tbsp Lime Juice (freshly squeezed)
3 tbsp Cilantro (freshly chopped)
Instructions
1
Cook the Cilantro-Lime Rice
In a medium saucepan, combine the rinsed rice, water, and 0.5 tsp of salt. Bring to a rolling boil over high heat.
Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes to allow the steam to finish cooking the grains.
Uncover, fluff the rice gently with a fork, and stir in the fresh lime juice and chopped cilantro. Set aside, covered, to keep warm.
2
Prepare the Fajita Seasoning and Chicken
In a small bowl, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, the remaining 1 tsp of salt, and black pepper.
Place the sliced chicken in a large bowl. Sprinkle about half of the prepared spice mixture over the chicken and toss thoroughly until every piece is evenly coated.
3
Sear the Chicken
Heat 1.5 tbsp of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
Carefully add the seasoned chicken to the hot pan in a single layer. Do not overcrowd; cook in two batches if necessary.
Cook for 3-4 minutes per side without moving the pieces too much, allowing them to develop a nice brown crust. Continue cooking until the chicken is golden and cooked through.
Remove the cooked chicken from the skillet and transfer to a plate. Set aside.
4
Sauté the Vegetables
Add the remaining 1.5 tbsp of olive oil to the same skillet. If there are burnt bits, wipe the pan clean first.
Add the sliced onions and bell peppers to the hot pan. Sauté for 5-7 minutes, stirring occasionally, until they are tender-crisp with some charred edges.
Sprinkle the remaining fajita seasoning over the vegetables and stir to coat. Cook for another minute until the spices are fragrant.
5
Combine and Assemble the Bowls
Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together to combine and heat through for about 1-2 minutes.
To assemble, divide the warm cilantro-lime rice evenly among four bowls.
Top each bowl with a generous portion of the chicken and vegetable mixture.
Serve immediately with your favorite toppings, such as guacamole, sour cream, salsa, shredded cheese, or a wedge of lime.
2286cal
115gprotein
409gcarbs
47gfat
Ingredients
4 pcs Bell Pepper (large, any color (red, yellow, or orange recommended for sweetness))
454 g Ground Beef (80/20 or 85/15 lean)
2 tbsp Olive Oil
1 pc Yellow Onion (medium, finely chopped)
3 cloves Garlic (minced)
1.5 cup Cooked White Rice (or use brown rice)
411 g Canned Diced Tomatoes (one 14.5 oz can, undrained)
240 ml Tomato Sauce (one 8 oz can or 1 cup)
1 tbsp Worcestershire Sauce
2 tsp Italian Seasoning
1 tsp Salt
0.5 tsp Black Pepper (freshly ground)
1 cup Shredded Cheddar Cheese (or a Mexican cheese blend)
120 ml Water (for the baking dish (1/2 cup))
Instructions
1
Prepare Peppers and Oven
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers. Remove and discard the seeds and white membranes. If a pepper is wobbly, slice a very thin layer off the bottom to create a stable base.
Arrange the peppers upright in a baking dish that fits them snugly.
2
Cook the Beef and Aromatics
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the skillet and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
3
Create the Filling
Stir the cooked rice, diced tomatoes (with their juice), tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper into the skillet with the beef.
Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning if needed.
794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
75 g White Onion (About 1/2 medium onion, roughly chopped)
1 pc Jalapeño (Seeded and roughly chopped)
2 clove Garlic (Peeled)
0.5 cup Coriander Leaves (Loosely packed)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
1 tsp Ground Cumin
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
Instructions
1
Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.
2
Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.
3
Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.
4
Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.
Toast the bread slices until golden brown and crisp. This can be done in a toaster, under a broiler, or in a hot skillet for about 2-3 minutes.
2
While the bread is toasting, prepare the avocado. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
3
Add the fresh lemon juice, sea salt, and black pepper to the avocado. Using a fork, gently mash the avocado to your desired consistency. For a better texture, leave some small chunks.
4
Once the toast is ready, place it on a plate. Immediately spread the mashed avocado mixture evenly over each slice, going all the way to the edges.
5
Drizzle with extra virgin olive oil and sprinkle with red chili flakes (if using). Serve immediately for the best experience.
