One Pan Chicken Fajita Rice Bowl Recipe By Tasty

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!

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!

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!

Steps:

• Preheat oven to 400˚F (200˚C).
• Line a baking sheet with foil.
• Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
• Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
• Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
• Top each chicken breast with a generous pour of salsa.
• Bake in a preheated oven for 25 minutes.
• Rest chicken for 10 minutes, before slicing into strips.
• Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

Steps:

• In a slow cooker, place half of the bell peppers and onion.
• Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
• Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
• Cover and cook on high for 3 hours.
• Remove chicken from the slow cooker, shred, and return to slow cooker.
• Cover until heated through.
• Serve over brown rice with sour cream, guacamole, shredded cheese and cilantro.
• Enjoy!

Steps:

• Heat olive oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Remove from heat.
• Add the cheddar, pepper jack, and cream cheese to the pan, stirring until evenly incorporated.
• Season chicken with the salt, chili powder, cumin, and garlic powder, evenly rubbing the spices over the chicken.
• Slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the fajita mixture.
• Repeat for all chicken breasts and remove any excess fajita mixture from the pan.
• Heat pan over medium heat. If needed, add olive oil.
• Cook the stuffed chicken until chicken is cooked through and cheese is melted, about 7 minutes on each side.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!