FAJITA CHICKEN WITH TACO RICE

Lunch/Dinner

Prep

30 Mins

Cook

FAJITA CHICKEN WITH

Serves

Macros per serving

Calories

508

Protein

40g

Carbs

57g

Fat

11g

Ingredients

juice, onion powder, garlic powder, chili powder, paprika, cumin, salt, and pepper. coat, and refrigerate for at least 30 minutes (or up to 4 hours). marinated chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned. heat. Add the finely chopped yellow onion and sauté for
2-3 minutes until softened.
lightly toast the rice. seasoning. Stir to combine. cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
4 meal prep containers. non-fat Greek yogurt for extra flavor.
For the Fajita Marinade:
18 oz (510g) chicken breast, cubed
1 tablespoon (15ml) olive oil
2 tablespoons (30ml) honey
1 lime, juiced (30ml)
1 teaspoon (3g) onion powder
1 teaspoon (3g) garlic powder
1 teaspoon (3g) chili powder
1 teaspoon (3g) paprika
1 teaspoon (3g) cumin
Salt and pepper, to taste
For the Taco Rice:
1 tablespoon (15g) butter
1/2 cup (75g) yellow onion, finely chopped
1 cup (185g) uncooked jasmine rice
2 cups (480ml) broth (chicken or vegetable)
1/2 cup (120ml) tomato sauce
4 oz (113g) canned green chilies
1 packet (28g) low-sodium taco seasoning

Instructions

9 steps

1In a large bowl, whisk together the olive oil, honey, lime juice, onion powder, garlic powder, chili powder, paprika, cumin, salt, and pepper.
2Add the cubed chicken breast to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).
3Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned.
4In a medium saucepan, melt the butter over medium heat. Add the finely chopped yellow onion and sauté for 2-3 minutes until softened.
5Add the uncooked jasmine rice and stir for 1-2 minutes to lightly toast the rice.
6Pour in the broth, tomato sauce, green chilies, and taco seasoning. Stir to combine.
7Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
8Divide the cooked fajita chicken and taco rice evenly into 4 meal prep containers.
9Optional: Add a side of steamed vegetables or a dollop of non-fat Greek yogurt for extra flavor. For the Fajita Marinade: 18 oz (510g) chicken breast, cubed 1 tablespoon (15ml) olive oil 2 tablespoons (30ml) honey 1 lime, juiced (30ml) 1 teaspoon (3g) onion powder 1 teaspoon (3g) garlic powder 1 teaspoon (3g) chili powder 1 teaspoon (3g) paprika 1 teaspoon (3g) cumin Salt and pepper, to taste For the Taco Rice: 1 tablespoon (15g) butter 1/2 cup (75g) yellow onion, finely chopped 1 cup (185g) uncooked jasmine rice 2 cups (480ml) broth (chicken or vegetable) 1/2 cup (120ml) tomato sauce 4 oz (113g) canned green chilies 1 packet (28g) low-sodium taco seasoning