Fajita Chicken And Rice Dinner Recipe By Tasty

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
• In a large bowl, combine, onion, peppers, and chicken.
• Add oil and seasoning, and mix until seasoning is fully incorporated.
• In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
• Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
• Serve with tomatoes, cilantro, and cheese, if desired.
• Enjoy!

Steps:

• Rub the chicken with the fajita seasoning and vegetable oil, then let sit at room temperature for 30 minutes.
• In a large skillet over medium-high heat, add the seasoned chicken and cook until it begins to brown, about 5 minutes.
• Add the peppers and onions and continue cooking until the vegetables are tender, about 5 minutes.
• Serve the fajitas with the tortillas, salsa, beans, and rice.
• Enjoy!

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
• Add chicken, peppers, and onions to a baking tray and a pour of oil.
• Sprinkle seasoning on chicken, bell peppers, and onions.
• Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
• Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
• Enjoy!

Steps:

• In a shallow dish or medium bowl, whisk together the olive oil, lime juice, agave, 1 teaspoon of salt, the oregano, chili powder, and 2 teaspoons of cumin. Add the chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
• Preheat the oven to 400˚F (200˚C).
• Remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat, being careful not to overcrowd the pot. Cook for 3 minutes, or until golden brown, then flip and repeat on the other side. Remove the chicken from the pot and set aside.
• Add the onion and bell peppers to the pot. Cook for 2-3 minutes, or until starting to soften.
• Add the rice and chicken stock. Season with the remaining teaspoon of cumin, the pepper, and remaining 2 teaspoons of salt. Bring to a boil, then return the chicken thighs to the pot.
• Cover with a lid and transfer to the oven until the rice is tender, about 45 minutes.
• Garnish with a squeeze of lime juice and cilantro.
• Enjoy!

Steps:

• Preheat oven to 450˚F (230˚C).
• Place the rice in a sieve and rinse under cold water to remove excess starch.
• Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
• In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
• Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
• Serve steak over rice and top with cilantro and lime wedges.
• Enjoy!

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!