Description
A vibrant and balanced meal featuring seared, spice-rubbed chicken breast paired with sautéed bell peppers and red onions. This bowl-based dish offers all the smoky, zesty flavors of traditional fajitas served over seasoned rice. Perfect for healthy meal prep or a quick, protein-packed family dinner, this recipe uses tapioca starch to ensure the chicken remains succulent while developing a savory, golden crust.
Ingredients
1.5 lbs Chicken Breast, pounded to even thickness
3 large Bell Peppers, sliced
0.5 large Red Onion, sliced into strips
2 tbsp Olive Oil
1 tbsp Tapioca Starch
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Brown Sugar
1 tsp Oregano
1 tsp Chili Powder
1 tsp Paprika
2 cups Cooked Rice (for base)
1 cup Black Beans (for serving)
Fresh Cilantro and Lime wedges (for serving)
Instructions
Pound chicken breasts to an even 1/4 to 1/2 inch thickness.
Combine salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika, and tapioca starch in a bowl.
Coat the chicken thoroughly with the spice blend.
Heat olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.
Add chicken to the skillet and cook for 4-5 minutes per side until browned and cooked through.
Remove chicken to a plate, let it rest for five minutes, then slice into strips.
In the same skillet, add the sliced peppers and onions.
Sauté vegetables for 7-8 minutes until tender and slightly charred.
Assemble the bowls by placing a portion of rice, chicken, peppers, onions, and black beans in each container.
Garnish with fresh cilantro and a squeeze of lime before serving.
Notes
Store in airtight containers in the refrigerator for up to 4 days. You can replace the rice with cauliflower rice for a lower-carb option. The tapioca starch is key to achieving the desired crust on the chicken.
- Prep Time: 15
- Cook Time: 20
- Category: Chicken Recipes
- Method: Stovetop Sauté
- Cuisine: Mexican-Inspired