Chicken Fajita Bowl with Peppers & Sour Cream

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This dish is refreshing, flavorful, and so nourishing. The best part that's not mentioned in Martha Stewart's recipe below is the broth from the pan. If you pour it on top of your dish when you're serving, it adds a loving juicy touch. Like a bit of Mom's homemade chicken broth in every bite.

As you can see in the video below, I switched things up a bit, as I always do, so I encourage you to do the same. I did not know how to plate this dish to make it look nice and pretty, but I can tell you that everything mixed together was the best way to eat it.

I hope you enjoy making this nourishing dish for your family.

Chicken Fajita Bowl with Peppers & Sour Cream

Let's Get Cooking!

Ingredients

• 5 oz quick-cooking brown rice

• 2 oz of sour cream

• garlic (use one large clove)

• 2 boneless skinless chicken breasts

• 1/4 ounce of taco seasoning

• 1 poblano pepper

• 1 red bell pepper

• 1 oz of scallions

• 1/4 ounce of fresh cilantro

• kosher salt

• freshly ground pepper

• olive oil

Step 1. Cook Rice

Bring a large pot of salted water to a boil. Add brown rice and cook uncovered until rice is tender, about 20 minutes. Drain using a fine mesh sieve, return rice to pot, cover to keep warm. Meanwhile, in a small bowl, whisk water into sour cream one teaspoon at a time to make a spoonable sauce. Season to taste with salt and pepper. Reserve for step six.

Step 2. Marinate Chicken

Peel one large garlic clove, then finely chop about 2 teaspoons. Pat chicken dry, then pound to an even thickness if necessary. In a large bowl, combine taco seasoning, 1 tsp of the garlic, a quarter teaspoon of pepper, and one tablespoon of oil. Add chicken to marinade and turn to coat. Let stand at room temperature until step 5.

Step 3. Prep Ingredients

Halve pepper, remove stem, core, and seeds, then cut into 1-inch pieces. Trim ends from scallions, then thinly slice about half a cup. Pick cilantro leaves from stems, finely chop stems, coarsely chop half of the leaves, leaving the rest whole. Stir cilantro stems and half of the scallions into cooked rice.

Step 4. Cook Peppers

Heat one tablespoon oil in a medium skillet over medium-high. Add peppers, remaining garlic, and scallions, and a pinch each of salt and pepper. Cook, stirring occasionally, until peppers are softened and charred in spots, about 8 minutes. Reduce heat if browning too quickly. Transfer to a heatproof bowl, return skillet to medium-high heat.

Step 5. Cook Chicken

Add chicken and one tablespoon oil to the same skillet. Cook until brown on one side, two to three minutes. Flip chicken, add peppers and 1/3 cup of water to skillet, reduce heat to medium, cover, and cook until peppers are very tender and chicken is cooked through, about 3 minutes.

Step 6. Finish & Serve

Add in chopped cilantro leaves to skillet, season to taste with salt and pepper. Serve rice topped with chicken, peppers, and any pan juices. Spoon sour cream over top, then garnish with remaining cilantro leaves. Enjoy!

If you try this recipe, please let me know how it goes! And did you pour the broth on top?

Nutrition Per Serving:

Calories 717 kcal, fat 32 g, protein 43 g, carbs 65.5 g

Source: Martha Stewart with Marley Spoon