Chicken Fajita Rice Bowls
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. Raw jicama (HEE-kah-ma), a root vegetable also known as a Mexican yam, potato, or turnip, adds a nice crunch to this meal-in-a-bowl. Fresh lime juice and cilantro enhances its slightly sweet, apple-like flavor to pump up this dish’s fresh factor. Sliced or chopped jicama who will keep well in the refrigerator for up to 2 weeks. Plan to use it up by adding it to fruit salads, slaws or stir-fries. You can enjoy this dish right away for an easy weeknight dinner or make-ahead for hearty a lunch.
Ingredients
Chili powder
½ tsp
Paprika
½ tsp
Garlic powder
½ tsp
Ground cumin
½ tsp
Dried oregano
¼ tsp
Table salt
½ tsp
Black pepper
⅛ tsp
Uncooked boneless skinless chicken breast
12 oz
Olive oil
1 tsp
Cooked medium grain brown rice
2 cup(s)
Jicama
2 cup(s)
Bell pepper
1 cup(s)
California (Hass) avocado
1 item(s), without skin and seed
Pickled jalapeño peppers
4 Tbsp, chopped
Lime
½ medium
Pico de gallo
½ cup(s)
Cilantro
4 sprig(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 cup rice in each of four bowls; top each with 1/2 cup jicama, 1/4 cup 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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