Name: Chicken fajita meal prep bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1/2-inch thick strips; 1/4 cup long-grain white rice; 1/2 cup water; 1 tsp extra virgin olive oil; 3/4 red bell pepper, sliced into strips; 1/2 medium yellow onion, sliced; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 3/4 tsp salt; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 to 10 minutes.
While the rice cooks, toss the chicken strips in a bowl with the chili powder, cumin, garlic powder, and half the remaining salt. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. In the same skillet, add the bell peppers and onions with the rest of the salt. Cook for 5 to 6 minutes, stirring often, until the vegetables are tender and charred in spots. Return the chicken to the pan to combine.
Fluff the rice with a fork and stir in the lime juice. If meal prepping, multiply the recipe by up to 4, cool completely, and store in airtight containers in the fridge for up to 4 days. Reheat covered in the microwave for 2 minutes with a splash of water, then top with fresh cilantro.

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Instructions

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