Chicken Fajita Rice with Cilantro Crema

Ingredients

For Chicken

• 2 chicken breasts cut thin
• 1 tbsp Oregano
• 1 tbsp Garlic powder
• 2 tsp cumin
• 1 tbsp paprika
• 1 tsp salt & pepper
• 2 tsp olive oil

For Rice

• 1 cup uncooked basmati rice
• 1 2/3 cups water
• 1 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp turmeric
• 1 red pepper
• 1 green pepper
• 1/2 white onion

For Sauce

• 1 cup fat-free Greek yogurt
• 1/4 cup mayonnaise
• 4 garlic cloves
• A big handful of cilantro
• 1/2 tsp salt & pepper
• Juice of 1/4 lemon

Directions

1. Coat the chicken in the spice mix (oregano, garlic powder, cumin, paprika, salt, and pepper) and rub well.
2. In a frying pan, heat the olive oil over medium heat and cook the chicken for approximately 3 minutes on each side. Remove the chicken from the pan and set it aside.
3. In the same pan, add the red and green peppers and onion, sauté for about 4 minutes.
4. Add the basmati rice to the pan along with the spices (salt, paprika, cumin, and turmeric). Toast for 2 minutes.
5. Pour in the water, cover the pan, and let it simmer for 8-10 minutes until the rice is cooked.
6. For the sauce, add all the sauce ingredients (Greek yogurt, mayonnaise, garlic cloves, cilantro, salt & pepper, and lemon juice) to a blender and blend until smooth.
7. Serve the spiced chicken over the vegetable rice and drizzle with the creamy sauce.

Protips

• Ensure that the chicken is cooked through. The internal temperature should be at least 165°F (74°C) when checked with a meat thermometer.
• If your sauce is too thick, add a bit of water or olive oil to thin it out.
• You can garnish the dish with fresh cilantro leaves for added flavor and presentation.