Chicken Fajita Rice Bowl
5 Weight Watchers SmartPoints® Per Serving
Ingredients
- 1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon table salt
1/8 teaspoon black pepper
12 ounces uncooked sliced boneless skinless chicken breast
1 teaspoon olive oil
2 cups cooked medium grain brown rice
2 cups uncooked diced jicama
1 cup uncooked chopped red bell peppers
1 diced California Hass avocado
4 tablespoons sliced pickled jalapeño peppers
1/2 medium fresh lime cut into 4 wedges
1/2 cup pico de gallo
4 sprigs cilantro
Directions
1. Combine all the ingredients on the list from the chili powder through the black pepper in a small bowl; sprinkle over chicken and toss to coat. Heat oil in a medium nonstick skillet over medium heat; add chicken when oil shimmers. Cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes; transfer to a serving bowl.
2. Place 1/2 cup rice in each of four bowls; top each with 1/2 cup jicama, 1/4 cup red pepper, 1/4 of avocado, 1 tablespoon jalapeño, and 3 ounces of chicken. Garnish each with 2 tablespoons pico de gallo, a lime wedge, and some cilantro.
Serving size: 1 bowl.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 24 minutes, 59 seconds