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Chicken Fajita Bowl

Sizzling fajita chicken and peppers over cilantro-lime brown rice.

Serves 2Prep 15 minCook 40 minDifficulty mediumCuisine Mexican

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−Servings: 2+

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Ingredients

• 5 ozbrown rice
• 1 ozsour cream
• garlic
• 12 ozpkg boneless, skinless chicken breasts
• ¼ oztaco seasoning
• 1poblano pepper
• 1bell pepper
• 2scallions
• ¼ ozfresh cilantro
• kosher salt & ground pepper
• olive oil

Instructions

1. Fill a medium pot with salted water and bring to a boil. Add brown rice to boiling water and cook (like pasta) until rice is tender, 35–40 minutes. Drain rice; return to pot and cover to keep warm.
2. In a small bowl, thin sour cream by stirring in 1 teaspoon water at a time, as needed. Season to taste with salt and pepper; set aside until ready to serve.
3. Finely chop 2 teaspoons garlic. Pat chicken dry, then pound to an even ½-inch thickness, if necessary.
4. In a large bowl, stir to combine taco seasoning, 1 tablespoon oil, 1 teaspoon of the chopped garlic, and ¼ teaspoon pepper. Add chicken and turn to coat. Set chicken aside to marinate at room temperature until step 5.
5. Halve poblano and bell peppers, discard stems and seeds, then cut each into 1-inch pieces. Trim scallions, then thinly slice. Pick cilantro leaves from stems; finely chop stems and coarsely chop half of the leaves, keeping remaining leaves whole.
6. Stir chopped cilantro stems and half of the sliced scallions into pot with cooked rice.
7. Heat 1 tablespoon oil in a medium skillet over medium-high. Add poblano and bell peppers, remaining garlic and scallions, and a pinch each of salt and pepper. Cook, stirring occasionally, until peppers are softened and charred in spots, about 8 minutes (reduce heat if browning too quickly). Transfer to a bowl.
8. Heat 1 tablespoon oil in same skillet over medium-high. Add chicken and cook until browned on the bottom, 2–3 minutes. Flip chicken, then return cooked peppers to skillet along with ¼ cup water. Reduce heat to medium; cover and cook until peppers are tender and chicken is cooked through, about 3 minutes.
9. Stir chopped cilantro leaves into skillet with chicken and peppers. Season to taste with salt and pepper.
10. Serve cilantro rice topped with chicken, peppers, and any pan juices. Spoon seasoned sour cream over top, and garnish with whole cilantro leaves. Enjoy!