Fajita Chicken With Sweet Potato Rice

Chicken breast sliced into thing strips and marinated for that taste of the southwest served with onion, red/green peppers and served over sweet potato rice.

Calories: 430kcal
Carbs: 15g
Protein: 40g
Fat: 23g

Prep time: 45 minutes Cook time: 30 minutes

Serves: 5


For the chicken:
2 lbs. boneless skinless chicken breast, cut into able 1/4-1/2” thick slices
2 TBSP minced garlic
2 tsp dry oregano
1 tsp dry coriander
1 tsp dry cumin
1 TBSP chili powder
1 TBSP extra virgin olive oil
1 TBSP lime juice

Salt and pepper to taste

For the peppers:
1 red pepper- sliced thin
1 green pepper- sliced thin
1 sweet onion- chopped into thin slices
1 TBSP Extra VIrgin Olive Oil

For the sweet potato rice:

About 4 medium size sweet potatoes, peeled and diced


In a small mixing bowl, whisk together garlic, oregano, coriander, cumin, chili powder, olive oil, lime juice and about 1 tsp of salt.

Pour over chicken and mix to combine. Place covered in refrigerator for about 30 minutes.

While chicken is marinating, cook onions and peppers in large skillet with olive oil over medium heat until soft. Season with salt and pepper to taste, perhaps even adding in a little extra minced garlic if you choose.

Once the onions and peppers are done, using the same pan, cook you chicken until well done.

For the sweet potato rice:

Peel and cube sweet potatoes. Place in food processor and pulse on medium until potatoes resemble bits of rice. This doesn’t take long.

You can either steam in a covered dish in microwave with a little water- or- my favorite way- do in skillet with a little evoo until soft but a little crunch remains.