Chicken Fajita Rice Bowl

Chicken Fajita Rice Bowl

 

 

 

 

 

 

 

 

 

Ingredients
(spices for chicken)
1/2 tsp. Chili Powder
1/2 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Ground Cumin
1/4 tsp. Dried Organo
1/8 tsp. Black Pepper
1/2 tsp. Onion Powder

3 to 4 Boneless Skinless Chicken Breasts
1 tbsp. Extra Virgin Olive Oil
2 cups Cooked Brown Rice
1/2 Jicama, chopped
1 Red Pepper, chopped
1 Florida Avocado, diced
8-10 grape tomatoes, sliced in half (You can dice if you would like)
Salsa
1 Lime

Directions
Combine all the spices in a medium to large bowl.

Cut chicken into strips, or large chunks about the same size ( I like to use chunks instead of strips). Make sure that your chicken is cut into the same size pieces so that they cook evenly and will all finish at the same time. If you don’t have your pieces about the same size the smaller pieces will be dry while your larger pieces might not be fully cooked.

Place the chicken in your bowl of spices and mix well to coat your chicken. Set aside and let marinate in the spices while you cut up all of your veggies.

Cook your brown rice using your favorite method. I use my pressure cooker and use chicken stock as my liquid instead of water. (I hold the rice in the pressure cooker while I finish up the chicken)

Heat a medium cast-iron skillet over medium heat with olive oil in it. Once the oil starts to shimmer, add your chicken. (Be carful not to use too high of heat or your olive oil will start to smoke)

Cook chicken stirring occasionally until no longer pink.

Place rice in a bowl and top with Chicken, Jicama, red pepper, avocado and 1 tbsp. salsa. Squeeze some lime juice over the entire bowl.