How to Make a Chicken Fajita Rice Bowl


If you’re craving your favorite Mexican food dish but don’t want to ditch your healthy eating plan in the process, this recipe is the delicious solution. Packed with spicy chili powder and pico de gallo, creamy avocado, and perfectly seasoned chicken, this hearty bowl will keep you full and keep your weight-loss goals on track. Get ready for a fajita feast!

 

Chicken Fajita Rice Bowl

5 Weight Watchers SmartPoints® Per Serving

How to Make a Chicken Fajita Rice Bowl

INGREDIENTS

  1. 1/2 teaspoon chili powder
  2. 1/2 teaspoon paprika
  3. 1/2 teaspoon garlic powder
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon dried oregano
  6. 1/2 teaspoon table salt
  7. 1/8 teaspoon black pepper
  8. 12 ounces uncooked sliced boneless skinless chicken breast
  9. 1 teaspoon olive oil
  10. 2 cups cooked medium grain brown rice
  11. 2 cups uncooked diced jicama
  12. 1 cup uncooked chopped red bell peppers
  13. 1 diced California Hass avocado
  14. 4 tablespoons sliced pickled jalapeño peppers
  15. 1/2 medium fresh lime cut into 4 wedges
  16. 1/2 cup pico de gallo
  17. 4 sprigs cilantro

DIRECTIONS

1. Combine all the ingredients on the list from the chili powder through the black pepper in a small bowl; sprinkle over chicken and toss to coat. Heat oil in a medium nonstick skillet over medium heat; add chicken when oil shimmers. Cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes; transfer to a serving bowl.

2. Place 1/2 cup rice in each of four bowls; top each with 1/2 cup jicama, 1/4 cup red pepper, 1/4 of avocado, 1 tablespoon jalapeño, and 3 ounces of chicken. Garnish each with 2 tablespoons pico de gallo, a lime wedge, and some cilantro.

Serving size: 1 bowl.

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