Grilled chicken strips come together fast with sautéed peppers and onions, served over rice for a weeknight fajita bowl. The seasoning on the chicken does most of the work, so you just need to build around it.

Serves 2. 30 minutes, 20 at the stove.

About 790 calories a serving, 41 g protein, 109 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 2 cups water with a pinch of salt; bring to a boil, then cover and simmer 18 minutes until tender while you prep the vegetables.18 min
2. Slice 2 large bell peppers into strips and cut 1 medium onion into slices. Mince 2 cloves garlic.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the peppers, onions, and garlic; sauté for 5 to 7 minutes, stirring often, until the vegetables soften and brown at the edges.7 min
4. Push the vegetables to the side of the skillet and add the chicken strips to the other side. Cook for 3 to 4 minutes without stirring, then toss everything together and cook for another 2 minutes until the chicken is heated through.5 min
5. Taste and adjust salt and pepper. Serve the chicken and vegetables over the rice.

Note Swap the bell peppers for zucchini, mushrooms, or summer squash if you prefer. Leftovers keep three days refrigerated; reheat gently in a skillet with a splash of water. Serve with sour cream, salsa, or lime wedges on the side.