One Pan Chicken Fajita Rice Skillet | 30 Minute Weeknight Dinner Recipe
Chicken Fajita Rice Skillet Recipe:
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This delicious one-pot Chicken Fajita Rice Skillet is a total weeknight wonder! It is ready in under 30 minutes and is guaranteed to satisfy the whole family. This dish is loaded up with chicken, bell pepper, beans, rice, and avocado! If you want to keep this recipe vegetarian you can easily leave the chicken out and add some additional beans! Enjoy!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Chicken Fajita Salad
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons canola oil
1 boneless skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced
Preparation
1. Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly. Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
2. In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
3. In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing. Serve!
Music provided by Warner Chappell Inc. Used with permission
Butter-Poached Shrimp and Orzo
Here is what you'll need!
Ingredients:
2 Tbsp. of water
8 Tbsp. of butter
2 tsp of lemon zest
1 sprig of thyme
1/2 lb of shrimp
2 cloves of garlic
1 shallot
1 cup of orzo
2 cups of chicken stock
Salt and pepper to taste
4 cups of spinach
parsley for garnish
Directions:
Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn’t separate. Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for 8-10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.
In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed. Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan. Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.
Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley. Enjoy!
Music provided by Audio Network. Used with permission
Pesto Orzo ???? (Quick, Easy, Vegan Recipe)
Orzo is a really satisfying ingredient that we don’t use enough. In this recipe we show you had to make a beautiful pesto that’ll complement your orzo perfectly. This dish is wonderfully fresh, zingy and comforting. Perfect a sunny evening!
For the pesto:
1 garlic clove
100g pine nuts
20g nutritional yeast
1 lemon
50g fresh basil
100ml extra virgin olive oil
Salt and pepper to taste
For grilled asparagus:
200g asparagus
1 tbsp olive oil
1 lemon
Salt and pepper to taste
400g orzo
100g peas
200g cherry tomatoes
10g basil leaves
50g rocket
Salt, pepper and nutritional yeast to serve
Method:
Make the pesto | Put the pine nuts in the frying pan and toast them until golden over a medium heat | Add the pine nuts to the food processor | Peel the garlic clove and add it to the food processor along with the nutritional yeast, put the lid on and pulse to combine | Cut the lemon in half and squeeze the juice into the food processor, catching any pips in your free hand | Add the basil and olive oil to the food processor and blitz into a pesto | Taste and season to perfection with salt and pepper
Prepare the tomatoes | Halve the tomatoes (quartering any big ones)
Prepare the orzo and peas | Add the orzo and a pinch of salt to the saucepan, pour over the boiling water from the kettle and simmer over a high heat according to packet instructions (approx 8-9 minutes) | Add the peas to the pan for the last minute of cooking
Prepare the asparagus | Cut off the woody bases of the asparagus spears | Put the asparagus in the baking tray, drizzle with olive oil, season with salt and pepper and grill the asparagus for 6 minutes | After 3 minutes, turn the asparagus, squeeze over the lemon juice and season with salt and pepper
Mix the pesto, orzo and peas | Drain the orzo and peas in a colander | Return the orzo and peas to the pan | Pour the pesto into the pan and stir to coat
Time to serve | Spoon the orzo and peas into serving bowls, top with cherry tomatoes, basil leaves, rocket and the grilled asparagus | Season with salt, pepper and nutritional yeast and serve immediately
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Cajun Chicken Orzo | Supergolden Bakes
Cajun Chicken Orzo – this one-pot chicken breast recipe is packed with flavor and easy to prepare. Deliciously creamy and comforting and one of my favorite midweek meals.
Full printable recipe
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Oil 1 tbsp
Garlic Chopped 1 tbsp
Onion Chopped 1
Beef mince 200gm
Salt to taste
red Chilli powder 1/2 tsp
Black pepper powder 1/2 tsp
paprika powder 1/2 tsp
Milk 1 cup
mozzarella cheese grated 100gm
oregano 1/2 tsp
Fresh coriander
boiled macaroni 100gm
red Chilli Chopped