I’m not going to lie, some nights I have about 15-20 minutes to throw dinner together. Sound familiar? Preparing a quick and healthy meal can sometimes be a challenge, which is why I love this fajita chicken and rice recipe. Not only does it taste delicious, it comes together in a pinch and leaves you with leftovers for the next day. A big win in my books.
The nice thing about this recipe is that it also makes for a great post-workout meal because it’s rich in complex carbs. Typically fajitas have healthy intentions, thanks to the chicken and vegetables, but are often drenched in oils when cooking and served with warm tortillas made from white enriched flour, which are almost always a source of overindulgence… at least for me. This recipe makes it easy not to go overboard by skipping the tortillas (replacing them with a bed of spiced brown rice) and using grilled chicken and veggies as opposed to the oil-sopped alternative. You can also up the veggie content of this dish by adding extra vegetables to the recipe and serving it with a side salad or some fresh cut cucumber and tomatoes.
Give them a shot! I think you’ll be surprised by how little you miss the extra source of calories. 😉
Fajita Chicken and Rice
Courtesy of Precision Nutrition’s 5-minute meals
2c cooked brown rice
1lb roasted chicken, cut into strips
1 small onion, sliced
1 bell pepper, sliced
Salt and pepper to taste
2tbsp lime juice
- In a large bowl, combine the cooked rice, paprika, cumin and salsa. Stir until mixed thoroughly and then reheat in the microwave or on the stovetop.
- Then, in a large pan, stir-fry the roasted chicken strips, onion and bell pepper over high heat for 2 minutes. Add salt and pepper while stir-frying.
- Separate the rice onto 2 plates, top with the chicken and vegetables, and then drizzle the lime juice over the top.
- Top with guacamole.
Makes 2 servings
Nutritional Breakdown (per serving):
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