Chicken Fajita Bowl

Instructions

1. Step 1

   Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Transfer it to the saucepan with the water and salt, then bring to a boil over high heat.

   Ingredients used: 250.0 gr long-grain white rice, 3.0 gr Salt, 500.0 ml Water

   Cookware: fine mesh sieve, medium saucepan, wooden spoon

2. Step 2

   Cover the saucepan, reduce to low heat, and cook until the water is absorbed and the rice is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

3. Step 3

   Remove the rice from the heat and leave it covered to rest. Fluff it with a spoon before serving.

   Timer: 10 min (fixed)

   Cookware: medium saucepan, wooden spoon

4. Step 4

   Combine the chicken, half the oil, chili powder, cumin, paprika, garlic, black pepper, remaining salt, and the juice of 1 lime in a mixing bowl. Toss until evenly coated.

   Ingredients used: 600.0 gr Chicken Breast, 8.0 gr Chili Powder, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 1.0 piece Lime, 15.0 ml Olive Oil, 4.0 gr Paprika, 5.0 gr Salt

   Cookware: Chef Knife, cutting board, Medium mixing bowl

5. Step 5

   Heat the skillet over medium heat. Add the seasoned chicken in a single layer and cook, turning occasionally, until browned and the thickest pieces reach 74°C; transfer to a clean plate.

   Timer: 8 min (fixed)

   Cookware: large skillet, tongs

6. Step 6

   Add the remaining oil, sliced bell peppers, and onion to the skillet. Cook over high heat, stirring occasionally, until lightly charred but still slightly crisp.

   Timer: 6 min (fixed)

   Ingredients used: 3.0 piece Bell Pepper, 15.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the black beans and corn to the vegetables. Cook over medium heat until heated through.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 160.0 gr Corn

   Cookware: large skillet, wooden spoon

8. Step 8

   Return the cooked chicken to the skillet and toss with the vegetables, beans, and corn until hot and evenly combined.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

9. Step 9

   On a clean cutting board, slice the avocados, chop the cilantro, and cut the remaining lime into wedges.

   Ingredients used: 2.0 piece Avocado, 10.0 gr Cilantro, 1.0 piece Lime

   Cookware: Chef Knife, cutting board

10. Step 10

    Divide the rice among four bowls and add the chicken fajita mixture. Top with salsa, cheddar cheese, sour cream, avocado, and cilantro, then serve with the lime wedges.

    Ingredients used: 100.0 gr Cheddar Cheese, 240.0 gr Salsa, 120.0 ml Sour Cream