Créé avec l’IA
Mexican Chicken Fajita Rice Bowls
40 min 496 kcal par portion Facile
Ingrédients
4 Portions
- Boneless skinless chicken breast600 g
- Cooked long-grain rice300 g
- Red and yellow bell peppers240 g
- Yellow onion150 g
- Cooked soy-free black beans240 g
- Corn kernels150 g
- Olive oil30 ml
- Limes2 whole
- Ground cumin3 g
- Smoked paprika3 g
- Chili powder3 g
- Dried oregano3 g
- Fresh cilantro15 g
Instructions
- 1
Cut the chicken breasts into thin strips. Core and slice the bell peppers, thinly slice the onion, drain the black beans, and chop the cilantro.
- 2
Combine the cumin, smoked paprika, chili powder, and oregano in a small bowl. Sprinkle half of this seasoning mixture over the chicken and toss until evenly coated.
- 3
Heat 15 ml of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate.
- 4
Add the remaining 15 ml of olive oil to the same skillet. Add the sliced peppers and onion, then cook for 5–7 minutes until lightly charred but still slightly crisp.
- 5
Return the chicken to the skillet. Add the corn, black beans, and remaining seasoning mixture. Cook for 2–3 minutes, stirring, until everything is heated through.
- 6
Squeeze the juice of 1 lime over the chicken and vegetable mixture, then remove the skillet from the heat.
- 7
Reheat the cooked rice if necessary and divide it among serving bowls. Top each portion with the chicken fajita mixture.
- 8
