Fajita-Spiced Chicken Breasts with Mexican Fried Brown Rice

This Fajita-Spiced Chicken with Mexican Fried Brown Rice is a bold, flavorful meal packed with protein, fiber, and vibrant spices. Perfect for meal prep, it’s a satisfying, gluten-free dish that keeps well and can be repurposed for other delicious meals

Prep Time 15 Mins ▪ Cook Time 30 Mins ▪ Total Time 45 Mins ▪ Servings 4-6

Ingredients

For The Mexican Fried Brown Rice

• 2 tbsp Extra Virgin Olive Oil

• 6 cloves Garlic, minced

• 2 tsp Chili Powder

• 2 tsp Cumin

• ½ tsp Paprika

• ½ tsp Oregano

• ½ tsp Crushed Red Pepper Flakes

• 1 Red Onion, chopped

• 1 Bell Pepper, chopped

• 2 Roma Tomatoes, chopped

• 2 ½ cups Baby Sweet White Corn (Fresh or Frozen)

• 2 cups Short Grain Brown Rice (3 to 4 cups when cooked)

• 2 cups Black Beans

• 1 bunch Fresh Cilantro (leaves whole)

• 1 can (4 oz) Fire Roasted Diced Green Chilies (medium heat)

• Salt & Black Pepper, to taste

For the Fajita-Spiced Chicken

• 4 Chicken Breasts

• 1 tbsp Olive Oil

• ½ tsp Salt & Black Pepper

• 1/8 tsp each: Paprika, Garlic Powder, Onion Powder, Oregano

• Sprinkle of Cayenne Pepper

• 1 tsp Cumin

Instructions

1. Make the Mexican Fried Brown Rice: In a large saucepan or wok, heat olive oil and garlic on low for about 5 minutes, stirring occasionally. Add chili powder, cumin, paprika, oregano, and red pepper flakes. Stir and simmer for another 5 minutes.

2. Increase the heat slightly and add the chopped onion and bell pepper. Sauté for 5 minutes until softened.

3. Stir in the chopped tomatoes, fire-roasted diced chilies, and corn. Sauté for another 5 minutes.

4. Add the cooked brown rice and stir well, cooking for an additional 5 minutes. Fold in the black beans and fresh cilantro. Season with salt and black pepper to taste.

5. Cook The Chicken: Season the Chicken: In a small bowl, mix all the seasonings together. Drizzle the chicken breasts with olive oil, then rub the seasoning blend evenly over each piece.

6. Grill: Preheat grill, oil and clean the rack, then cook the chicken for about 6-7 minutes per side, or until fully cooked (internal temp of 165°F).

7. Oven: Preheat to 400°F and bake for about 25-30 minutes, or until cooked through.

8. Once cooked, slice the chicken and serve alongside the Mexican Fried Brown Rice.

Notes

• This recipe makes 4-6 meals for the week. Store in airtight containers in the fridge for up to 5 days. Leftover rice can be frozen and repurposed for stuffed bell peppers, burritos, or other dishes later.

Nutrition Per Serving

Protein 45g ▪ Fat 12g ▪ Carbs 55g ▪ Fiber 10g ▪ Cholesterol 100mg ▪ Sodium 600mg ▪ Calories 510 kcal

Recipe by Shonna Roadruck and Awakened Goddess Wellness Co.