Tex-Mex · main

Skillet Chicken Fajita Bowl

Skillet Chicken Fajita Bowl reads citrus 5.3, umami 5.3 and richness 4.7 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.6 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Citrus 5.3 · Umami 5.3 · Richness 4.7 · Sourness 4.7 · Allium 4.6 · Salinity 3.9 · Herbaceous 3.3 · Sweetness 3.0 · Smoke 2.4 · Earthy 2.1 · Heat 2.0 · Warm Spice 1.8 · Fruity 1.8 · Bitterness 1.3 · Nutty 1.2 · Floral 0.9

What's in it (15)

• boneless chicken — 680 g
• vegetable oil — 27 g
• chili powder — 10 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• garlic — 3 g
• red bell pepper — 100 g
• green bell pepper — 100 g
• yellow onion — 110 g
• garlic — 9 g
• long-grain white rice — 177 g
• low-salt chicken broth — 414 g
• lime — 65 g
• cilantro — 15 g

Time & effort: about 43 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 125.1 kcal, 13.6 g protein, 3.3 g fat, 10.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. In a medium bowl, toss the chicken strips with 1 tablespoon oil, chili powder, cumin, smoked paprika, 1/2 teaspoon salt, and garlic powder; set aside while you slice the vegetables.
2. Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the chicken in a single layer and sear undisturbed until deeply browned on the first side, 3-4 minutes.
3. Flip and cook until the second side is browned and the chicken reaches 165°F, 2-3 minutes more.
4. Transfer the chicken to a plate and tent loosely with foil; it will finish carrying over as it rests.
5. Reduce the heat to medium-high, add the bell peppers and onion to the same skillet, and cook, stirring occasionally, until softened and lightly charred at the edges, 6-7 minutes.
6. Add the garlic and cook, stirring, until fragrant, 30 seconds.
7. Push the vegetables to the edges of the skillet, add the rice to the cleared center, and toast, stirring often, until the grains turn opaque and smell nutty, about 2 minutes — this keeps the rice from turning gummy.
8. Stir the rice into the vegetables, then pour in the chicken broth and remaining 1/2 teaspoon salt, scraping up any browned bits from the bottom of the skillet; bring to a boil.
9. Cover, reduce the heat to low, and simmer undisturbed until the rice is tender and the liquid is absorbed, 16-18 minutes.
10. Remove from the heat, keep covered, and let stand 5 minutes; fluff the rice with a fork.
11. Slice the rested chicken and pour any accumulated juices into the skillet along with the lime juice and cilantro; toss gently to combine, taste and season with more salt if needed, then serve straight from the skillet with lime wedges.

Dishes with a similar flavor shape

• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex
• Sheet-Pan Fajita Steak with Peppers — Tex-Mex
• Sheet-Pan Chorizo and Potato Hash with Eggs — Mexican
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern
• Classic Lentil Soup with Cumin — American

Keep reading: what citrus, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.