There is just something about a one pot meal that puts a smile on my face. Can I get an AMEN! I mean, to only dirty one dish and come out on the other side with something delicious is kind of amazing. This chicken fajita bake has all of the flavors of fajitas turned into a complete meal with the added brown rice. And if you are good with dairy top it with cheese and you have an ooey gooey dinner the whole family will enjoy!
First, lets talk pans. I am a huge fan of cast iron for certain recipes and this happens to be one. You can get them super hot and that creates a great crust on whatever you are cooking. Cast iron also goes directly into the oven once you are ready for that step so its very convenient. So if you have one start with adding avocado oil to the pan and getting it nice and hot and then add in your diced chicken and seasoning.
Brown it up to a nice golden on all sides and then add in your peppers and onions. Cook veggies until tender.
Now its time to add in your rice, green chilis, tomatoes and broth. Stir it together and cover tightly with foil. Bake at 375 for 55 minutes. If adding cheese take foil off and sprinkle cheese then bake another 5 minutes or until melted. Toppings are endless! Avocado, cilantro, sour cream, tomatoes….
- 1 1/2 pounds boneless skinless chicken cut into strips or diced. Thighs or breasts work but I prefer thighs.
- 2 T. avocado oil
- 2 tsp garlic powder
- 1 T. chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 yellow onion cut into strips
- 3 bell peppers cut into strips
- 1 1/2 cups brown rice
- 1 16 oz can fire roasted tomatoes
- 1 8 oz can diced hatch green chilis
- 1 3/4 cup chicken broth.
