One Pan Chicken Fajita Rice Recipes

SHEET PAN CHICKEN FAJITAS

Steps:

• Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
• Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
• Spread chicken mixture onto prepared pan.
• Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
• Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

ONE PAN CHICKEN FAJITAS RECIPE

Steps:

• Heat 1 tbsp oil in a non stick pot or pan over medium high heat.
• Add chicken and stir fry for 3-4 few minutes until golden brown. Keep aside.
• In the same pan (don't clean it!), add butter, oil, garlic, onion, peppers and stir fry for 1-2 minutes.
• Add the chicken back into the pan.
• Sprinkle taco seasoning, salt, pepper and pour broth. Mix.
• Cook uncovered until liquid is reduced to your desired consistency and chicken is cooked through.
• Serve in tortillas with toppings of your choice. Enjoy!

ONE-PAN CHICKEN FAJITA 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!

ONE POT CHICKEN FAJITAS AND RICE

Steps:

• Combine all ingredients of the fajita seasoning. *
• Add marinade, ingredients into ziplock bag along with the chicken. Shake bag well ensuring that everything is covered in the marinade.
• Marinade for a minimum of 30 minutes up to over night*
• Preheat oven to 350 degrees
• Pour avocado or coconut oil into a heavy bottomed pan large enough to fit the chicken and the rice.
• Place chicken on some paper towels to absorb some of the liquid. Reserve the remaining marinade.
• Place chicken into hot pan SKIN side down and allow to sear for 3-5 minutes until golden brown. Turn over and allow the other side to sear and get golden brown.
• Remove chicken and lower heat to medium heat.
• Remove the darkened bits from the chicken and wipe pan clean with a paper towel. I like to hold the paper towel with tongs and wipe it around so that I do not burn my hands ????
• Add the remaining oil and red pepper and onions to the pan. Sweat them out until translucent and soft; about 4-5 minutes.
• Add in the rice, tomatoes, garlic and seasoning packets, water plus any remaining marinade you may have.
• Let the liquid come to a simmer and allow to simmer for 30 seconds.
• Place chicken on top of the rice, nestling it in gently. Place a lid on the pan. Bake in the oven for 35 minutes.
• Remove the lid and bake for 10 more minutes to allow the chicken to brown. The rice is done when all the liquid has evaporated.
• Sprinkle with cilantro and serve!
• Remove, allow to rest for 10 minutes and fluff with a fork.
• Garnish with extra lemons and parsley.

CHICKEN FAJITA SKILLET

Steps:

• In a large skillet, saute onion in 2 Tablespoons butter over medium heat for about 3 minutes. Add the peppers and cook 2 more minutes. Stir in the garlic.
• Stir in the uncooked rice, broth, sour cream, chicken, green chilies, salt, pepper, cumin, and chili powder. Bring to a boil, then reduce heat to low.
• Cover and simmer for 15-20 minutes or till rice is tender, stirring once or twice.
• Sprinkle cheese over the top. Replace the lid and cook till cheese melts.
• Serve hot with desired garnishes.

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!

ONE-PAN CHICKEN FAJITA RICE

Steps:

• In a large skillet, melt 2 tablespoons of butter. Add the onion and bell peppers and cook for a couple of minutes or until they start to get soft. Add the garlic and cook for 1 minutes.
• Push the vegetables to one side of the pan and melt the remaining 1 tablespoon of butter. Add the rice to the butter and toast for 1-2 minutes.
• Add the chicken broth, sour cream, chicken, diced chiles, lime juice, seasonings (salt, cumin, chili powder). Bring mixture to a boil. Reduce heat to a simmer, cover, and cook for about 15-20 minutes or until rice is tender. You can add more broth as needed if the rice is not done yet.
• Sprinkle with cheese and cover with lid to melt the cheese.
• Garnish with sour cream, guacamole, diced tomatoes, and cilantro. Serve immediately.

JAN'S 20-MINUTE ONE-POT FAJITAS

Steps:

• Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
• Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
• Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

SHEET PAN CHICKEN FAJITAS WITH SAVORY RICE

Steps:

• Preheat oven to 400 degrees. Line a large sheet pan with parchment paper.
• In small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano and cayenne.
• In a medium bowl, combine 1 tablespoon olive oil, one half of the dry spice mix and juice from 1/2 of lime. Add the chicken breasts to the bowl and toss to cover and marinade. Set aside.
• Spread peppers and onions on parchment lined tray in a single layer. Drizzle over remaining tablespoon of olive oil and toss to coat. Sprinkle remaining spice mix evenly over the vegetables.
• Bake in 400 degree oven for 10 - 15 minutes until tender and starting to brown. Remove vegetables from pan.
• Add 2 cups of rice in an even layer in the bottom of the sheet pan. Cover with 4 cups of broth and shake the pan gently to level. Place the pan in the oven and cook the rice for 10 minutes.
• Remove the pan from the oven. Nestle the chicken and vegetables over the rice and return to the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
• Slice the chicken into thin strips and serve with vegetables and tortillas to build fajitas. Place the rice into a bowl and serve on the side.

CHICKEN FAJITA AND RICE SOUP

Steps:

• Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes.
• Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
• Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done.
• Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.

ONE POT CHICKEN AND RICE FAJITA SOUP RECIPE - (4.4/5)

Steps:

• 1.Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes. 2.Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. 3.Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done. 4.Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.

ONE-POT CHICKEN FAJITA RICE

Steps:

• Heat oil in a large pan over medium-high heat. Add in ground chicken and cook for about 2 minutes, breaking it up with a wooden spoon.
• Add in onion (not the green onion), green pepper, yellow pepper and orange pepper and cook until chicken is browned and onions and peppers are softened.
• Stir in the chili powder, paprika, onion powder, garlic powder, cayenne pepper and cumin. Stir in salsa, chicken broth and rice and bring to a boil.
• Once boiling, reduce heat to medium-low. Cover and simmer for about 18 minutes, or until rice is cooked and liquid is absorbed.
• Once cooked, stir and the cover in cheese, avocado and tomatoes. The cover again for a couple minutes until the cheese is melted. Top with green onions and serve.