These seasoned chicken strips come fajita-ready, so dinner is built in. Sauté them with bell peppers and onion, serve over cilantro rice, and you have a satisfying weeknight meal that tastes like it took hours.

Serves 2. 35 minutes, 20 at the stove.

About 840 calories a serving, 41 g protein, 109 g carbohydrate, 26 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a saucepan. Stir in 1 cup rice, 1 tablespoon butter, and a pinch of salt, then cover and reduce heat to low. Cook for 18 minutes until water absorbs, then fluff with a fork and fold in 2 tablespoons chopped fresh cilantro.
2. While rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Slice 1 medium onion and cut 2 large bell peppers into strips. Add onion and peppers to the skillet and cook for 5 minutes, stirring often, until they soften and char slightly at the edges.
3. Push vegetables to the side of the skillet. Add the chicken strips to the empty space and cook for 4 minutes, stirring once, until heated through. Mince 2 cloves garlic and add to the pan, cook 1 minute until fragrant.
4. Toss chicken and vegetables together, season with salt and pepper to taste. Divide cilantro rice between two bowls and top with the chicken and pepper mixture.

Note Swap the rice for flour tortillas if you prefer them as wraps. Leftovers keep three days refrigerated; reheat gently in a skillet. Serve with lime wedges, sour cream, or salsa on the side.