Best One Pan Chicken Fajita Rice Bowl Recipe By Tasty Recipes

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FAJITA CHICKEN AND RICE DINNER RECIPE BY TASTY



Fajita Chicken And Rice Dinner Recipe by Tasty image

Here's what you need: extra virgin olive oil, lime juice, agave nectar, kosher salt, dried oregano, chili powder, ground cumin, boneless, skinless chicken thighs, small yellow onion, medium green bell pepper, medium yellow bell pepper, medium red bell pepper, white long grain rice, chicken stock, black pepper, Lime wedge, fresh cilantro

Provided by Katie Aubin

Categories     Dinner

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

¼ cup extra virgin olive oil, Private Selection Italian
4 tablespoons lime juice
2 tablespoons agave nectar
4 teaspoons kosher salt, divided
1 teaspoon dried oregano
2 teaspoons chili powder
3 teaspoons ground cumin, divided
1 lb boneless, skinless chicken thighs
1 small yellow onion, sliced
1 medium green bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
1 medium red bell pepper, seeded and sliced
1 cup white long grain rice, rinsed
1 ½ cups chicken stock
1 teaspoon black pepper
Lime wedge, for garnish
fresh cilantro, for garnish

Steps:

  • In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
  • Preheat the oven to 400˚F (200˚C).
  • Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
  • Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
  • Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
  • Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
  • Garnish with a squeeze of lime juice and cilantro.
  • Enjoy!

Nutrition Facts : Calories 790 calories, Carbohydrate 80 grams, Fat 37 grams, Fiber 4 grams, Protein 34 grams, Sugar 16 grams

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY



One-Pan Chicken Fajita Recipe by Tasty image

Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, chilli powder, garlic powder, cumin, paprika, salt, ground black pepper

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

½ green bell pepper, sliced
red bell pepper, sliced
¼ onion
olive oil
salt, to taste
pepper, to taste
1 chicken breast
1 parchment paper
½ tablespoon chilli powder
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
  • Tear off a sheet of parchment paper, large enough to fold into a packet.
  • Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
  • Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
  • Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
  • Enjoy!

Nutrition Facts : Calories 135 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

SHEET TRAY FAJITAS RICE BOWL RECIPE BY TASTY



Sheet Tray Fajitas Rice Bowl Recipe by Tasty image

Here's what you need: brown rice, salt, water, flank steak, small red onion, red bell pepper, lime juice, onion powder, chili powder, ground black pepper, fresh cilantro, lime

Provided by Mercedes Sandoval

Categories     Dinner

Yield 1 serving

Number Of Ingredients 12

¼ cup brown rice
1 teaspoon salt, divided
¾ cup water
4 oz flank steak, thinly sliced
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced lengthwise
1 tablespoon lime juice
1 teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon ground black pepper
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

Steps:

  • Preheat oven to 450˚F (230˚C).
  • Place the rice in a sieve and rinse under cold water to remove excess starch.
  • Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
  • In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
  • Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
  • Serve steak over rice and top with cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 86 grams, Fat 11 grams, Fiber 10 grams, Protein 40 grams, Sugar 17 grams

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