Charred Chicken Fajita Rice Bowls
Smoky chicken and blistered peppers piled over rice with a squeeze of lime and creamy avocado. The cast-iron char is the whole point.
- Total time
- 25 min
- Servings
- 4
- Calories
- 460
- Protein
- 32g
Ingredients
- 1.5 lb chicken breast, sliced into strips
- 2 bell peppers, mixed colors, sliced
- 1 red onion, sliced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 cup cooked white or brown rice
- 1 lime
- 1 avocado
Instructions
- 1
Toss the chicken with the cumin, chili powder, smoked paprika, half the olive oil, and a generous pinch of salt.
- 2
Heat a cast-iron or heavy skillet over high heat until it's smoking. Add the chicken in a single layer. Don't move it for about 3 minutes so it gets a real char.
- 3
Stir and cook another 2 minutes until the chicken is just cooked through. Transfer to a plate.
- 4
Add the remaining olive oil to the same pan along with the peppers and onion. Cook over high heat, tossing occasionally, until they're charred in spots and just tender, about 5 minutes.
- 5
Return the chicken to the pan to warm through. Build bowls with rice, the chicken and peppers, sliced avocado, and a heavy squeeze of lime.
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