Chicken Fajita Fried Rice

Chicken Fajita Fried Rice

from mealprepmanual.com
50 min
5 servings

This Chicken Fajita Fried Rice is packed with flavor and is close to a perfect meal prep recipe in my eyes. It is made using marinated chicken thighs, rice, and fajita vegetables that reheats well and stores great in the fridge.

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp oil
  • 1 tbsp lime juice
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups cooked rice
  • 1 medium onion
  • 1 medium red pepper
  • 1 medium green pepper (or poblano)
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • salt and pepper to taste
  • 1 tbsp oil
  • ¼ cup cilantro (optional for garnish)
  • 1 lime (optional for garnish)

Directions

  1. 1

    Day old rice is best for making fried rice because it has had the chance to dry out in the fridge. You can also buy pre cooked, frozen rice at the store that works well.

  2. 2

    Start by preparing your chicken marinade and marinate the chicken while you cut your vegetables.

  3. 3

    Wash and cut the peppers into thin strips and cut those strips in half to make smaller pieces. You need 300g worth of peppers, it doesn't matter what color you use. I prefer to use poblano peppers in place of green bell peppers because they are cheaper where I live but I know they can be hard to find in certain areas.

  4. 4

    Cast iron or carbon steel pans make for better fajitas. They allow for better coloring and therefore flavor. Heat your skillet over medium high heat and add in about ½ tbsp of oil. The chicken already has oil in the marinade so you shouldn't need to add much.

  5. 5

    This recipe makes 5 servings. Divide the ingredients evenly between 5 containers. You can garnish with cilantro and a lime wedge if you wish.