Description
A quick, customizable one-skillet meal featuring seared chicken and charred peppers over rice, topped with avocado, cheese, and salsa. Perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and black pepper to taste
- 3 medium bell peppers (red, yellow, green), sliced into strips
- 1 large yellow onion, sliced into thin strips
- 2 medium avocados, sliced or cubed
- 2 limes (one juiced, one cut into wedges)
- 3 cups cooked rice (white, brown, or cauliflower)
- 1 cup shredded cheese (Cheddar, Mexican blend, or Monterey Jack)
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Salsa (medium heat preferred)
- Olive or vegetable oil for cooking
Instructions
- Slice chicken breasts into thin, bite-sized strips. In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss chicken strips in the spice mix until well coated.
- If making rice from scratch, rinse and cook according to package directions. If using leftover rice, microwave to warm.
- Heat a large skillet over medium-high heat with oil. Add chicken strips in a single layer (cook in batches if necessary to avoid crowding). Cook 3-4 minutes without moving, then flip and cook 2-3 minutes until golden and cooked through. Remove chicken to a plate.
- In the same pan, add more oil if needed. Toss in sliced bell peppers and onions. Increase heat to high and cook 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred.
- Return chicken to the pan with the veggies. Squeeze the juice of one lime over everything and toss gently to combine. Taste and adjust salt.
- Divide warm rice among four bowls. Top with the chicken and veggie mixture. Sprinkle with shredded cheese, dollop with sour cream or yogurt, add sliced avocado, and drizzle with salsa. Garnish with fresh cilantro and a squeeze of fresh lime juice.
Notes
Do not crowd the pan when searing chicken to ensure proper browning. Use leftover rice for better texture. Add lime juice to avocado slices to prevent browning. This recipe is highly customizable; swap proteins or veggies as desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
Keywords: chicken fajita bowls, weeknight dinner, one skillet meal, healthy dinner, meal prep, easy recipes, gluten-free options