Chicken Fajita Rice Bowls
8
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
0.5 tsp
Paprika
0.5 tsp
Garlic powder
0.5 tsp
Ground cumin
0.5 tsp
Dried oregano
0.25 tsp
Table salt
0.5 tsp
Black pepper
0.125 tsp
Uncooked boneless skinless chicken breast
12 oz
Olive oil
1 tsp
Cooked medium grain brown rice
2 cup(s)
Uncooked jicama
2 cup(s)
Bell pepper(s)
1 cup(s)
California (Hass) avocado
1 item(s), without skin and seed
Pickled jalapeno peppers
4 Tbsp
Lime
0.5 medium
Pico de gallo
0.5 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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