Skillet Chicken Fajita Bowls With Charred Peppers And Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Chicken · gluten-free, high-protein

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Ingredients

• 3/4 lb, sliced boneless chicken thighs
• 4 cups cooked microwave white rice
• 2, sliced bell peppers
• 1 large, sliced yellow onion
• 1 tbsp vegetable oil
• 1/2 cup sharp cheddar, shredded
• 1/4 cup sour cream
• 1/4 cup salsa
• 1, cut in wedges lime
• 1 tsp each chili powder, cumin, garlic powder and salt

Method (tap to check — screen stays awake)

1. Toss the sliced thighs with the chili powder, cumin, garlic powder and salt and let them sit while the pan heats - 10 minutes of dry seasoning does more than an hour of marinade.
2. Heat half the oil in a large skillet over high until it smokes faintly, then cook the peppers and onion 6 minutes without stirring much, until they blacken in patches and go limp.
3. Scrape the vegetables out, add the rest of the oil, and spread the chicken in one layer. Leave it 4 minutes to brown, then stir and cook 4 minutes more until no pink remains.
4. Return the peppers, squeeze in half the lime, and pile everything over warmed rice with cheddar, sour cream, salsa and the rest of the lime.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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