Chicken Fajita Rice Skillet

Chicken fajita rice skillet with peppers, onion, lime, and warm spices, cooked in one pan for an easy 30-minute weeknight dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 bell peppers
• 1 medium yellow onion
• 2 cups cooked white rice
• 2 tablespoons fajita seasoning
• 1 lime
• 2 tablespoons olive oil
• 0.25 teaspoon kosher salt

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and fajita seasoning, then sauté for 6 to 8 minutes, stirring occasionally, until the thickest pieces reach 165°F (74°C). (about 8 min) — Medium-high heat
2. Add the sliced bell peppers and onion. Sauté for 5 to 7 minutes, stirring often, until the vegetables are crisp-tender and the onion is lightly browned. (about 7 min) — Medium-high heat
3. Fold in the cooked rice and salt. Cook for 3 to 4 minutes, stirring gently, until the rice is hot throughout. (about 4 min) — Medium heat
4. Squeeze the lime over the skillet and stir briefly to distribute the juice. (about 1 min)