Spiced Chicken Fajitas with Tomato Rice and Smoky Crema

Get ready for a fajita feast that will have everyone at the table cheering. Tender chicken cutlets are seasoned with a bold fajita spice blend, then seared and sliced. Alongside, sweet bell peppers and red onions are roasted until caramelized. Pile everything into warm flour tortillas and top with fresh pico de gallo, tangy green tomatillo salsa, scallions, a squeeze of lime and a luscious smoky red pepper crema. A side of tomato rice rounds out the meal.

This recipe is perfect for a fun weeknight dinner or a casual gathering. The combination of textures and flavors-from the juicy chicken to the crunchy vegetables and creamy sauces-creates a truly satisfying experience. Plus, it comes together in about 40 minutes, so you can enjoy a festive meal any day of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.75 cup jasmine rice, 1.5 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Fluff with a fork. Stir in tomato paste and chicken stock concentrate until well combined. Keep warm.
2. Prepare the vegetables: Halve and peel the red onion, then cut into thin wedges. Core and seed the bell pepper, then slice into thin strips. Trim and thinly slice the scallions. Dice the tomato. Cut the lime into wedges.
3. Cook the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with fajita spice blend, salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a cutting board and let rest for 2 minutes, then slice into thin strips.
4. Sauté the vegetables: In the same skillet, add the remaining 2 teaspoons oil. Add the onion wedges and bell pepper strips. Cook over medium-high heat, stirring occasionally, until tender and lightly charred, about 5-7 minutes. Season with salt and pepper.
5. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds or heat them in a dry skillet over medium heat for about 30 seconds per side.
6. Assemble the fajitas: Lay a warm tortilla on a plate. Top with a spoonful of tomato rice, a few slices of chicken, some sautéed peppers and onions, diced tomato and a drizzle of green salsa and smoky red pepper crema. Sprinkle with sliced scallions and squeeze a lime wedge over the top. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for smoky red pepper crema?

You can make a quick substitute by mixing sour cream or Greek yogurt with a pinch of smoked paprika and a little lime juice.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and vegetables in a skillet and warm tortillas before serving.