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Meal Instructions

Specimen #0034·SKILLET·Easy

Skillet Chicken Thigh Fajita Bowls

Seared seasoned chicken thigh strips, caramelized peppers, and onions over warm rice in 15 minutes.

Cook temp

HIGH HEAT

Total time

15m

REST

Serves

PULL AT

165°F

Ingredients

1.5 lbs Boneless Skinless Chicken Thighs — sliced into 1/2-inch strips

1 piece Red Bell Pepper — sliced

1 piece Green Bell Pepper — sliced

1 piece Red Onion — sliced

1 tbsp Chili Powder

1 tsp Ground Cumin

1 tsp Garlic Powder

1 tsp Kosher Salt

1 piece Fresh Lime

4 cups Cooked Rice — for serving

Equipment

12-Inch Heavy Skillet

Tongs

Chef's Knife

DirectionsGet to the point

1Slice 1.5 lbs boneless chicken thighs into strips. Toss with 1 tbsp oil, chili powder, cumin, and salt.

2Sear chicken in smoking hot skillet for 6 minutes until charred and cooked through; remove to plate.

3Toss sliced bell peppers and red onion in the same skillet for 4 minutes until blistered.

4Assemble bowls with jasmine rice, chicken, peppers, sour cream, and salsa.

Dad pro tip

Use chicken thighs over chicken breasts. Breasts dry out into rubber in under 3 minutes at fajita temperatures, while thighs caramelize into juicy restaurant-quality bites.

Kid adjustment

Serve components separately on the plate: plain chicken strips, bell pepper slices, and rice with shredded cheddar.

Reheat

Reheat skillet contents in microwave for 90 seconds or toss in a hot skillet for 2 minutes.

BASIS: 12-inch Cast Iron / Skillet High-Heat Fajita test; USDA FSIS 165°F standard.460 kcal · 34g protein · 48g carbs · 14g fat
USDA FoodData Central #171077

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Skillet Chicken Thigh Fajita Bowls