YOUR SOLIN GENERATED RECIPE
Chicken Fajita Rice Bowl with Roasted Carrots
Sautéed chicken and peppers seasoned with smoky spices served over fluffy white rice alongside tender, caramelized roasted carrots.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked white rice
1 cup sliced carrots
0.5 cup sliced bell peppers
0.25 cup sliced red onion
0.5 tbsp olive oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced carrots with half of the olive oil, sea salt, and black pepper on the baking sheet.
Roast the carrots for 20-25 minutes until they are tender and show golden, caramelized edges.
While the carrots roast, slice the chicken breast into thin strips and toss them in a small bowl with the chili powder, cumin, and garlic powder.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat and sear the chicken until fully cooked and browned.
Add the bell peppers and red onions to the skillet, sautéing for about 5-7 minutes until the vegetables are softened and slightly charred.
Squeeze the lime juice over the chicken and vegetable mixture to deglaze the pan, stirring to coat everything in the pan juices.
Assemble the bowl by placing the fluffy cooked white rice at the bottom and topping it with the fajita chicken mixture and the roasted carrots.