Even though we are still without a kitchen, I recently made this yummy skillet.
I used a lot of pre-cut/precooked stuff, but if you have a kitchen, feel free to chop and cook yourself.
Chicken Fajita Veggie Skillet
- 9 oz. Foster FarmsRefrigerated Grilled Chicken Breast Strips or 9 oz. Cooked, bite-sized chicken breast
- 1 cup diced green bell peppers
- 1 cup diced onions
- 2 tablespoons olive oil
- 1.5 cups cooked basmati rice
- 1 packet of fajita seasoning
- 1/2 cup water (or chicken broth)
- 1 can Ro*tel Tomatoes
- 1 can diced tomatoes
- 2 cups shredded cheddar cheese
Top with:
- 2 tablespoons plain Greek Yogurt or light sour cream
- Hot sauce
Directions
- In a large skillet, heat olive oil and sauté chicken, onion, and peppers until onions are translucent.
- Add in rotel, canned tomatoes, water, and fajita seasoning. Cook over medium, stirring gently frequently until mixture is slightly thickened.
- Gently fold in cooked rice.
- Once combined, top with cheese. Remove from heat, cover skillet with lid, and allow the cheese to melt (about 5-10 minutes),
- Serve with plain Greek yogurt or sour cream and hot sauce. Freezes well, and is a great meal prep option.
Serves 5
If you are looking to boost your protein intake, substitute basmati rice for cooked RightRice or quinoa.
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