Your browser doesn’t support HTML5 video

Chicken Fajita Roll-Up With Tomato Rice

There are hundreds of chicken and rice recipes. Both ingredients do an incredible job absorbing the surrounding flavors, but for this dish, the flavors are more than just absorbed – they're rolled in. Chicken breasts marinated in garlic, olive oil, chili powder, cumin, cilantro and oregano are complemented by rice cooked with sautéed garlic, tomatoes, and chicken stock. Finally, colorful roasted peppers seasoned with fajita mix are rolled into the chicken for a bright pop of color and texture.

Recipe

Ingredients

  • 2 chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons garlic
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 tablespoon cilantro, chopped + extra for garnish
  • Fajita mix (peppers and onions)
  • Salt and pepper
  • For the rice:
  • 1/2 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon cumin
  • 1 teaspoon chicken stock concentrate
  • 1 1/2 cups crushed tomato
  • 1 cup uncooked white rice
  • 1 1/2 cups water

Let's get Cooking...

  1. Preheat oven to 375°F.
  2. Butterfly chicken breasts and pound until 1/4-inch thick.
  3. In a small mixing bowl, combine olive oil, garlic, lime juice, chili powder, cumin, oregano, salt and cilantro. Marinate chicken for at least an hour.
  4. While the chicken is marinating, lightly pan-fry the fajita mix in olive oil and season with salt and pepper. Set aside to cool to room temperature.
  5. Remove chicken from marinade. Reserve leftover marinade. Lay out the chicken breasts, place half of the fajita mix in the center and tightly roll up the chicken breasts.
  6. In a baking dish, spread out remaining fajita mix. Place the rolled up chicken seam-side down. Pour the marinade over the chicken. Bake for 25-30 minutes.
  7. While the chicken is baking, prepare rice. Heat oil over medium heat. Sauté garlic, cumin, chicken stock concentrate, tomatoes and rice until fragrant. Add water and bring to a boil. Cover and lower the heat to a simmer. Let it steam/cook for 15 minutes.
  8. Serve chicken with fajita mix and tomato rice. Garnish with chopped cilantro.