Cilantro Rice: In a large saucepan, warm the olive oil over medium high heat for 1 min. Add the rice, stir in the salt, black pepper, and ¼ cup chopped cilantro. Toast for 2-3 mins, stirring occasionally. Add the broth or water and bring to a boil. Reduce heat to low, then cover to simmer for 30 mins. Remove from heat, let stand covered for 5 mins, then fluff with a fork.
Seasoned Chicken: Meanwhile, mix all the dry seasonings in a small bowl to make the homemade fajita seasoning. Generously pat the mixture evenly over both chicken breasts. Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 6-8 mins on both sides, or until fully cooked (internal temperatures reach 165°F). Let rest for 5 mins, then slice into bite -sized pieces.
For serving: In each bowl, add a generous layer of mixed greens, ⅓ cup rice, ¼ of the sliced chicken, and your favorite fajita toppings. Enjoy!
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