Go Back Email Link

Chicken Fajita Bowl with Peppers & Sour Cream

Fajitas can be considered a pretty perfect summer meal. The one main drawback is when you have to build one perfectly, wrapped it up, and take a bite, only to have it all fall out of the back of the tortilla.
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 660 kcal

Ingredients
  

  • 5 oz quick-cooking brown rice
  • 2 oz sour cream
  • 2 large garlic cloves
  • 12 oz boneless skinless chicken breasts
  • 1⁄4 oz taco seasoning
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 oz scallions
  • 1⁄4 oz fresh cilantro
  • kosher salt & ground pepper
  • olive oil

Instructions
 

  • Cook rice: Bring a large pot of salted water to a boil. Add brown rice and cook, uncovered, until rice is tender, about 20 minutes. Drain using a fine-mesh sieve. Return rice to pot. Cover to keep warm. Meanwhile, in a small bowl, whisk 1 teaspoon of water at a time into sour cream, to make a spoonable sauce; season to taste with salt and pepper. Reserve for step 6.
  • Marinate chicken: Peel and finely chop 2 teaspoons garlic. Pat chicken dry, then pound to an even thickness if necessary. In a large bowl, combine all of the taco seasoning, 1 teaspoon of garlic, 1⁄4 teaspoon pepper, and 1 tablespoon oil. Add chicken to marinade and turn to coat. Let stand at room temperature until step 5.
  • Prep ingredients: Halve poblano and bell peppers, remove stems, cores, and seeds, then cut into 1-inch pieces. Trim ends from scallions, then thinly slice about 1⁄2 cup. Pick cilantro leaves from stems; finely chop stems and coarsely chop half of the leaves, leaving rest whole. Stir cilantro stems and half of the scallions into cooked rice.
  • Cook peppers: Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers, remaining garlic and scallions, and a pinch each 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 heatproof bowl. Return skillet to medium-high heat.
  • Cook chicken: Add chicken and 1 tablespoon oil to same skillet; cook until browned on one side, 2–3 minutes. Flip chicken. Add peppers and 1⁄3 cup water to skillet. Reduce heat to medium, cover, and cook until peppers are very tender and chicken is cooked through, about 3 minutes.
  • Finish & serve: Add chopped cilantro leaves to skillet. Season to taste with salt and pepper. Serve rice topped with chicken, peppers, and any pan juices. Spoon sour cream over top, then garnish with remaining cilantro leaves.

Video

Notes

ALLERGENS
Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword chicken, fajitas, healthy