Chicken and Vegetable Fajitas with Brown Rice
900 kcal · 58 g protein · 15 minutes · 2 servings
Enjoy a wholesome and flavorful meal with tender chicken breast strips sautéed with colorful bell peppers and onions, served alongside nutty brown rice and warm whole wheat tortillas. This balanced dish is packed with protein, fiber, and vibrant veggies, perfect for a satisfying lunch or dinner.
900 kcal
58 g protein
15 minutes
Ingredients
- Chicken breast strips 6 oz
- Bell peppers and onions 2 cups
- Brown rice 1.5 cups cooked
- Olive oil 1 tbsp
- Whole wheat tortillas 2 small
Method
-
Prepare Ingredients.
Wash and slice the bell peppers and onions into thin strips. Pat the chicken breast strips dry with paper towels to help them brown nicely during cooking.
Tip: Cut vegetables evenly so they cook uniformly. -
Cook Brown Rice.
If you don’t have cooked brown rice ready, rinse 3/4 cup dry brown rice under cold water. In a pot, combine with 1.5 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.
Tip: Cooking rice ahead saves time during meal prep. -
Heat Olive Oil.
Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Let the oil heat until shimmering but not smoking, about 1 minute.
Tip: Hot oil helps sear the chicken for better flavor. -
Cook Chicken.
Add the chicken breast strips to the hot skillet in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden crust, then flip and cook another 3-4 minutes until fully cooked and no longer pink inside.
Tip: Use a meat thermometer if unsure; chicken is done at 165°F (74°C). -
Sauté Vegetables.
Push the cooked chicken to one side of the skillet. Add the sliced bell peppers and onions to the empty side. Stir occasionally and cook for about 5-6 minutes until vegetables are tender but still slightly crisp.
Tip: Don’t overcrowd the pan to ensure vegetables sauté rather than steam. -
Warm Tortillas.
While vegetables cook, warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a 350°F oven for 5-7 minutes.
Tip: Warming tortillas makes them more pliable and enhances flavor. -
Assemble and Serve.
Divide the cooked brown rice between two plates. Top with the chicken and sautéed vegetables. Serve with warm whole wheat tortillas on the side, allowing you to make fajita wraps as you eat.
Tip: Add fresh lime juice or salsa if desired for extra zest.
Pro tips
- Pat chicken dry before cooking to get a nice sear.
- Cook vegetables separately from chicken for best texture and flavor.