Chicken Fajita Plate with Veggie Rice & Fresh Avocado
A Mediterranean-friendly twist on fajitas—juicy grilled chicken, colorful sautéed vegetables, fluffy veggie rice, and creamy fresh avocado. Non-spicy, protein-rich, and perfect for a healthy lunch or dinner.
Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes
Serves: 2–3
Ingredients
Chicken Fajita
400 g chicken breast, thinly sliced
1 tbsp olive oil
1 tsp dried oregano
½ tsp paprika (mild)
½ tsp garlic powder
Salt & black pepper
Juice of ½ lemon
Veggie Rice
1 cup cooked brown rice or basmati
1 red bell pepper, diced
1 zucchini, diced
½ cup corn
1 tbsp olive oil
Salt & pepper
Toppings
½ ripe avocado, sliced
2 tbsp fresh cilantro or parsley, chopped
Lime wedges
Instructions
1️⃣ Cook the Chicken
Toss chicken slices with olive oil, oregano, paprika, garlic powder, salt, pepper, and lemon juice.
Heat a skillet over medium-high heat; cook chicken 4–5 minutes per side until golden and cooked through.
2️⃣ Saute the Veggies & Mix Rice
In the same skillet, add bell pepper, zucchini, and corn; sauté 3–4 minutes until tender-crisp.
Mix cooked rice into the vegetables and season with salt and pepper.
3️⃣ Assemble the Plate
Plate a portion of veggie rice, top with grilled chicken slices.
Add fresh avocado slices and sprinkle with parsley or cilantro.
Optional: squeeze fresh lime over top for extra brightness.
Tips
Cook chicken thinly for quick cooking and juiciness.
Use pre-cooked rice for faster prep.
Add extra herbs like oregano or thyme to boost Mediterranean flavor.
Can serve with a light yogurt or avocado-based dressing.
Nutritional Information
Calories: 450 kcal
Protein: 36 g
Carbohydrates: 42 g
Fat: 18 g
Fiber: 7 g