Chicken fajita bowl

Ingredients:

• 5 chicken breasts, poked with a fork and sliced into strips
• ½ tbsp olive oil
• Salt, black pepper, garlic powder, chili powder, smoked paprika, Cajun seasoning (to taste)

Instructions:

1. Place chicken strips in a large mixing bowl and toss with olive oil and dry rub.
2. Let sit for at least 30 mins or refrigerate for longer marination.

Ingredients:

• 4 bell peppers, thinly sliced
• 4 small onions, thinly sliced
• ½ tbsp olive oil (for pan)
• Seasonings: same as chicken dry rub
• Cooked chicken strips (from above)

Instructions:

1. Heat olive oil in a wide pan over medium heat for 3 mins.
2. Add chicken in batches without overcrowding. Sear 2–3 mins per side, then check doneness on the thickest strip.
3. Repeat until all chicken is cooked; transfer to a plate.
4. In the same pan, sauté bell peppers and onions for 7–10 mins until they take some color.
5. Season with remaining dry rub and salt to taste.
6. Return chicken to pan, combine with veggies, and cook 2–3 mins on low. Remove from heat.

Ingredients:

• 5/3 cups short-grain rice, washed
• 10/3 cups water or stock
• ½ tbsp olive oil
• Salt (to taste)
• Handful of finely chopped cilantro
• Juice of ½ lime

Instructions:

1. Heat olive oil in a medium pot over high heat for 2–4 mins.
2. Add rice and toast for 1–2 mins, stirring constantly.
3. Pour in water/stock and season with salt. Stir to prevent sticking.
4. When bubbles form, reduce heat to low, cover, and cook for 15 mins.
5. Turn off heat but leave lid on for 5 mins.
6. Fluff rice with a fork, taste, and adjust seasoning.
7. Mix in cilantro and lime juice.