Chicken Fajita Rice Bowl
5
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
We seasoned and cooked the chicken with a quick-and-easy Mexican spice blend but you can use almost any leftover cooked chicken breast in this recipe.
Ingredients
Chili powder
½ tsp(s)
Smoked paprika
½ tsp(s)
Garlic powder
½ tsp(s)
Ground cumin
½ tsp(s)
Dried oregano
¼ tsp(s)
Table salt
½ tsp(s)
Uncooked boneless skinless chicken breast
12 oz, cut into strips
Olive oil
1 tsp(s)
Cooked medium grain brown rice
2 cup(s)
Uncooked jicama
2 cup(s), diced
California (Hass) avocado
1 item(s), diced
Jalapeño pepper
½ cup(s), sliced
Lime
1 medium, cut into 4 wedges
Pico de gallo
½ cup(s)
Cilantro
4 sprig(s)
Red bell pepper
1 medium
Black pepper
⅛ tsp(s)
Instructions
1
Combine chili powder through black pepper in a small bowl; sprinkle over chicken and toss to coat. Heat oil in a medium non-stick skillet over medium heat; add chicken when oil shimmers. Cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes; transfer to a serving bowl
2
Place 1/2 c rice in each of four bowls; top each with 1/2 c jicama, 1/4 c red pepper, 1/4 of avocado, 1 Tbsp jalapeno and 3 oz chicken. Garnish each with 2 Tbsp pico de gallo, a lime wedge and some cilantro.
3
Serving size: 1 bowl
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