About this recipe
Fajita night without the tortillas. Chicken and peppers get a hard sear in a hot pan, then go over rice with salsa and a spoon of Greek yogurt.
This makes four bowls. Plan on about 3/4 cup cooked rice per person, plus a fair share of the chicken and peppers.
Keep the pan hot and work in a single layer. Crowding steams everything before it can char.
SEASON AND PREP
Step 1
Toss chicken strips with fajita seasoning, salt, and 1 teaspoon of the olive oil until coated.
Step 2
Slice peppers and onion into thin strips so they cook at the same pace as the chicken.
COOK
Step 3
Heat the remaining oil in a large skillet over medium-high until it shimmers.
Step 4
Add chicken in a single layer and sear until browned and cooked through, 5 to 7 minutes, turning once. Transfer to a plate.
Step 5
Add peppers and onion to the same pan. Cook, stirring occasionally, until blistered and tender-crisp, 6 to 8 minutes.
Step 6
Return chicken to the pan and toss 30 seconds so everything shares the fond.
BUILD THE BOWLS
Step 7
Divide rice among four bowls. Top with chicken and peppers, then salsa and Greek yogurt. Serve hot.
Tips
Warm rice just before serving so the yogurt stays cool against hot chicken.
Leftovers keep 3 days; store yogurt separately and add when you reheat.
Equipment
Large skillet · Cutting board · Tongs
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