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Chicken Fajitas
with Mexican tomato rice

Active: 30 min Total: 40 min
Sizzling fajitas are a fun and easy weeknight treat. For best results, I highly recommend marinating the chicken or tofu the night before. This Mexican rice makes enough for tomorrow night's dinner too, so remember to save some.


Chicken Fajitas:
  • Garlic - 2 cloves , minced
  • Jalapeno - 1 , seeded and diced
  • Chicken breasts - 1 1/4 lb , sliced
  • Cumin - 1 tsp
  • Coriander - 1 tsp
  • Salt - 1/2 tsp
  • Cooking oil - 2 Tbsp + 2 Tbsp + 2 Tbsp
  • Onions - 1 , sliced
  • Red peppers - 1 , sliced
  • Green peppers - 1 , sliced
  • Lime - 1/2 , juice of
  • Tortillas - 8 to 12 ((typically smaller flour ones are great for fajitas))
  • Sour cream - for serving with fajitas
Mexican Rice:
  • Garlic - 4 cloves , minced
  • Onion - 1/2 , diced
  • Jasmine rice - 1 3/4 cups , uncooked
  • Cooking oil - 1 Tbsp
  • Tomato paste - 5 Tbsp
  • Chicken stock - 3 1/2 cups
  • Cumin - 1 tsp
  • Salt - 3/4 tsp


  1. Garlic / Onions (Can be done up to 3 days ahead)
  2. Rice - Rinse until clear.
  3. Make rice, rice cooker method: Place all rice ingredients into a rice cooker and hit cook.
  4. Make rice, stovetop method: Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions to heated oil. Cook until softened, ~3 minutes. Next add in rice and then tomato paste. Stir to mix. Add in remainder of ingredients, cover, and bring to a boil. Lower heat and cook until rice has absorbed all the liquid, ~20 minutes.
  5. Garlic / Jalapeno - Prep as directed. (Can be done up to 3 days ahead)
  6. Chicken - Slice and place into a bowl. Mix together garlic, jalapeno, cumin, coriander, salt, and first part of cooking oil. Pour over chicken and tenderize. Cover and marinate for 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  7. Onions / Peppers - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat a skillet over medium-high heat. Add second part of the cooking oil and then marinated chicken breasts to heated oil with some salt and pepper. Saute until cooked through, 6 to 10 minutes (depends on how thick you cut the chicken). Remove from skillet and set aside.
  2. Return skillet to heat. It should still have some flavoring from the marinade in it, which is what we want. Add in last part of cooking oil to the pan. When oil is heated, add in onions with a dash of salt. Saute until softened, ~3 minutes. Next add in peppers. Saute until tender but still crunchy, 3 to 5 minutes.
  3. Turn off heat and add a squeeze of lime juice. Now comes the fun part. Taste and experiment with spices - paprika, coriander, cumin would all be good on these vegetables. I want you to trust yourself and just go for it!
  4. Warm tortillas according to package instructions and enjoy fajitas topped with sour cream and rice on the side. {If you're making Thursday's dinner, remember to save about half of the rice.}



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