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Fajita Chicken & Peppers with Cilantro-Lime Brown Rice

A fantastic option for a healthy lunch throughout the week.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 5 Servings

Ingredients

Fajita Spice Mix

  • 2 Tsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Dried Oregano
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne Pepper

Other Ingredients

  • 3 Large Boneless, Skinless Chicken Breasts
  • 3 Limes
  • 3 Large Bell Peppers, assorted colors, cut into strips
  • 1 Tbsp Salt
  • 1/2 Large Red Onion, cut into strips
  • 3-4 Garlic Cloves, minced
  • 3 Tbsp EVOO, divided
  • 1 Cup Brown Rice, rinsed
  • 1/4 Cup Fresh Chopped Cilantro

Instructions

  • Cook the rice according to package instructions. While the rice is cooking, do a quick brine for the chicken. In a medium bowl, add the chicken breasts. Cover the chicken with room temperature water, 1 tbsp salt and the juice of half of a lime. Prep the veggies while the chicken is brining.
  • In a small bowl, combine all of the spices for the fajita mix and stir. Set aside. In a medium bowl, add the pepper strips, slice onion and minced garlic. Add 1 tbsp of EVOO, the juice of half of a lime and 2 tsp on the fajita spices.
  • Grill the veggies on a grill pan over medium-high heat until they are slightly charred and soft, but still have a bite to them. Now remove the chicken from the brine and pat dry. Place the chicken back in the bowl (dry it first).
  • Add the remaining 2 tbsp of EVOO to the fajita spices. Pour the oil-spice mix over the chicken and rub it over the chicken. Spray a grill pan with non-stick spray and heat it over medium-high heat. Grill the chicken for about 12 minutes (flipping halfway through) or until it reaches an internal temp of 165 degrees. Remove the chicken to a cutting board and slice when cool.
  • Once the rice is done cooking, fluff it with a fork. Add the juice of 1 lime, a tsp of salt, the cilantro and stir. 
  • Grab 5 lunch containers (mine were 3 cup containers). Add 1/2 cup of the brown rice to each container. You will have a little rice leftover. Divide the veggies and the chicken among the 5 containers. Slice a lime into wedges and place 1-2 wedges into each container. Let cool for a little bit, cover the container with its lid and store in the refrigerator for up to 5 days.
  • To serve: remove lid and lime. Cover with a paper towel and heat until warmed. You may need to stir in between heating. Squeeze lime over top and serve with salsa, sour cream or guacamole, if desired.