Chicken Fajita Rice Bowl ✨ Everything you love about chicken fajitas, loaded into one bowl 😋 Ingredients (2–3 servings) - 🥘 Chicken - 1 lb chicken breast, sliced thin (454g) - 1 tbsp olive oil (15mL) - 1 tbsp @Sr.Michelado Fajita Time seasoning (about 10g) - 1/2 tsp paprika (1g) - 1/2 tsp garlic powder (1.5g) - 1/4 tsp black pepper (0.5g) - 1 tsp butter (5g) 🫑 Fajita Vegetables - 1 bell pepper, sliced (150g) - 1/2 large yellow onion, sliced (100g) - 1 tsp olive oil (5mL) - 1/2 tbsp Sr Michelado Fajita Time seasoning (about 5g) - 1 tsp lime juice (5mL) 🍚 Rice - 1 cup long-grain white rice (185g) - 1 tbsp olive oil (15mL) - 1/2 cup yellow corn (85g) - 1 1/4 cups vegetable broth (300mL) - 1 tsp Adobo seasoning (3g) - 1/2 tsp garlic powder (1.5g) - 1/4 tsp cumin (0.5g) - 1 tbsp butter (14g) - 1 tbsp lime juice (15mL) 🍅 Pico de Gallo - 2 Roma tomatoes, finely diced (200g) - 1/4 small red onion, finely diced (35g) - 1 tbsp fresh lime juice (15mL) - 1/2 small jalapeño, finely diced (10g), optional - 1/4 tsp salt (1.5g) - 1/4 tsp black pepper (0.5g) 🥑 Guacamole - 1 large avocado, mashed (150g) - 1 tbsp tomato, finely diced (15g) - 1 tbsp red onion, finely diced (10g) - 2 tsp lime juice (10mL) - 1/2 tsp garlic powder (1.5g) - 1/4 tsp salt (1g) 🌮 Optional Toppings - Sour cream - Shredded Mexican-blend cheese - Lime wedges Instructions 1. Slice the chicken into thin, even strips and toss with olive oil, Fajita Time seasoning, paprika, garlic powder and black pepper. Let it sit for 15 minutes. 2. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the rice and toast for 4–5 minutes, stirring occasionally. 3. Stir in the corn, Adobo seasoning, garlic powder and cumin. Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let it rest covered for 5–10 minutes. 4. While the rice cooks, combine the guacamole ingredients in one bowl and the pico ingredients in another. Set both aside. 5. Heat a large skillet over medium-high heat. Sear the chicken in a single layer, working in batches if needed, for 2–3 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate. 6. In the same skillet, add the onion and bell pepper with 1 tsp olive oil. Cook for 4–5 minutes until tender. Add the Fajita Time seasoning and lime juice and toss for 1 minute. 7. Return the chicken to the skillet with the vegetables. Add the butter and toss for 1–2 minutes until the butter is melted and everything is glossy and well coated. 8. Fluff the rice with a fork, then stir in the butter and lime juice until melted and evenly combined. 9. Divide the rice between bowls and top with the chicken fajita mixture, pico de gallo and guacamole. 10. Finish with sour cream, shredded Mexican-blend cheese and fresh lime juice, if desired. Serve immediately and enjoy! 😋 #ChickenFajitas #DinnerIdeas #EasyRecipe #SrMichelado #TikTokCreatorSearchInsightsIncentive - @theperfectplate.x