These chicken fajita bowls are ready in just 15 minutes! Homemade food at fast-food speed. Chicken cutlets are cooked in a skillet, then layered over cooked Mexican rice and topped with jarred cilantro-lime creamosa, fresh pico de gallo, and pickled jalapeños. Super simple yet fresh and filling.
2(5.4oz)packages Knorr Rice Sides Mexican Rice (with bell peppers and Mexican seasoning)cooked
Fajita seasoning blend*
1lbchicken cutlets (4 cutlets)
10ozPico de Gallopre-packaged, fresh not jarred
Cilantro Lime Salsa Cremosa(jarred)
Optional Garnishes
4lime wedges
¼ cuppickled jalapeño drained
Instructions
Cook Mexican rice according to package.
While rice is cooking, pat chicken dry and rub both sides with Fajita seasoning. Season with salt and pepper as well, if desired.
Add oil or butter to a skillet over medium-high heat. Cook chicken 3 minutes on each side or until internal temp reaches 165˚.
Remove chicken from pan and move to a cutting board. Reserve chicken juices and add to rice when rice is full cooked. Cover cooked chicken with foil and let rest for 5 minutes.Slice chicken against the grain then cut into bite-sized pieces.
When rice is done, spoon a ½ cup serving into each bowl.Layer with sliced cooked chicken and pico de gallo .Finish by drizzling with cilantro lime salsa cremosa.
Garnish with a wedge of lime and top with pickled jalapeños if desired.
This dish can be enjoyed warm or cold!
Video
Notes
*For the fajita seasoning, any brand with salt included works or add your own salt.