Chicken Fajita Rice Bowls Recipes

ONE-PAN CHICKEN FAJITA RICE BOWL RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
• Add chicken, peppers, and onions to a baking tray and a pour of oil.
• Sprinkle seasoning on chicken, bell peppers, and onions.
• Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
• Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
• Enjoy!

CHICKEN FAJITA RICE BOWLS

Steps:

• For the chicken: In a large bowl combine the chicken breast halves, lime juice, cilantro, minced chipotle peppers.
• In a small measuring cup or bowl, combine the fajita seasoning and the olive oil. Pour over top of the chicken and toss everything to coat. Cover with plastic wrap and refrigerate for an hour. Note: The chicken and marinade can be placed in a Ziploc bag. Massage chicken to coat evenly.
• In the meantime: slice the peppers and onions. Thaw the corn if frozen and rinse beans.
• About 30 minutes before you're ready to cook, remove the chicken breast from the refrigerator, allowing to come to room temperature.
• In a deep skillet (preferably cast iron) heat up two tablespoons of butter and two tablespoons of olive oil over medium to medium high, adjusting the heat so as not to burn chicken. Once the pan is hot, work in batches by adding two chicken breast halves in the pan at a time. Cook for about 5-6 minutes per side, until fully cooked. Remove from heat and place the cooked breasts on a nearby platter and continue with the remaining chicken.
• Carefully wipe out any charred bits out of your pan before adding in the corn. Let the kernels cook over medium heat until they are deep golden and start to pop. Remove those back a platter and set off to the side.
• Pour a tablespoon of olive oil into the skillet and turn the heat up to medium-high. Once hot add in the peppers and cook just until tender crisp. Remove and repeat with the olive oil and the sliced onions. Remove the onions to the same platter as the peppers and turn off the stove.
• Place the chicken on a large cutting board. Slice and chop the chicken into bite-size pieces. Place the chicken back into the pan to keep warm on low but if you're using a cast iron skillet it will stay nice and warm for a while so you can just leave the heat off.
• In a medium bowl toss the brown rice with minced cilantro, salt and the juice of half a lime. Spoon the brown rice into bowls and top with peppers, onions, corn, black beans, chopped chicken and any optional toppings desired.

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Steps:

• Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
• Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
• Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
• Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.

CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS

Steps:

• Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
• Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
• Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
• Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
• Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
• Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

CHICKEN FAJITA BOWL

Steps:

• Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
• Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
• Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
• Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

SLOW COOKER CHICKEN FAJITA BOWLS RECIPE BY TASTY

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!