I love this a lot because you can mix and match this dish with some steak instead of chicken, add black beans or corn, and choose the toppings of your choice! Usually, fajitas take up a ton of pots and pans, but I’m here to help simplify it, with one!

SERVING SIZE: 4-6

1 lb chicken breast

1 red pepper, sliced thinly

1 green pepper, sliced thinly

1 red onion, sliced thinly

1 cup uncooked rice

3 cups water

1/2 cup salsa

1 cup cheese

1 avocado

Optional: cilantro & hot sauce, to top

Sour cream, to taste

Seasonings: fajita seasoning, pepper, garlic powder, chili powder, salt

The recipe:

In a large skillet, brown the chicken breasts on medium-high heat. Season both sides with half of the fajita seasoning, garlic powder, chili powder, salt, and pepper. Cook for 6-8 minutes per side or until fully cooked. Once done, remove the chicken from the pan and set aside.

While your chicken cooks, prep your veggies by thinly slicing your onion and bell peppers.

Add your diced onion and sliced bell peppers to the same skillet—season with the remaining fajita seasoning, garlic powder, chili powder, salt, and pepper. Cover with the lid and let simmer till rice is cooked through.

While the rice and veggies cook, slice the cooked chicken into strips.

Once the rice is done, stir in the salsa to add a burst of flavor.

Place the sliced chicken back into the skillet, arranging it evenly over the rice and veggies. Top the chicken with shredded cheese and cover the skillet with the lid. Allow the cheese to melt for a few minutes.

Garnish with sliced avocado (& optional hot sauce and cilantro) and serve with a dollop of sour cream. Enjoy!! xx