Charred peppers and spiced chicken with zesty rice, built at the table

$6.89/serving$6.90at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• chicken breast400 g
• bell pepper2 ea
• red onion1 ea
• basmati rice1 scant cup
• lime2 ea
• cilantro (optional)a handful
• chili powder2 tsp
• cumin1½ tsp
• paprika1 tsp
• garlic powder1 tsp
• sour cream⅓ cup
• flour tortilla6 ea

Method

1Prep

• •Heat the oven to 425F.
• •Slice the chicken, peppers and red onion into strips of similar width so they cook evenly.

2Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Combine the rice with 1⅓ cups salted water in a pot and bring to a boil.
• •Cover, reduce the heat to low, and cook 15 minutes until the grains are tender.
• •Off the heat, fold in the juice of 1 of the limes and the chopped cilantro if desired.

3Roast

• •Meanwhile, on a large sheet pan, toss the chicken, peppers and red onion with 2 tbsp oil, chili powder, cumin, paprika, garlic powder and a generous pinch of salt.
• •Spread everything into a single layer so it roasts rather than steams.
• •Roast 15 minutes until the vegetables soften.
• •Broil 2 to 3 minutes for charred edges, until the chicken reads 165F.

4Warm the tortillas

• •Wrap the tortillas in foil.
• •Warm them in the oven for the last 5 minutes of roasting.

5Plate

• •Fluff the rice with a fork.
• •Cut the remaining lime into wedges.
• •Bring the sheet pan to the table with the rice, warm tortillas, sour cream and lime wedges.
• •Everyone builds their own fajitas.