The Slow Roasted Italian - Printable Recipes: Deconstructed Fajitas

1 lb boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon New Mexico chili powder
1/2 teaspoon red pepper flakes
propellant free olive oil spray
2 red bell peppers
2 green bell peppers
1 large yellow onion
salt, to taste
pepper, to taste
1/2 recipe Spicy Brown Baked Rice (recipe follows)

In a small bowl combine spices. Set aside. Rinse chicken breasts and pat dry. Lay chicken breasts on a sheet pan and spritz well with olive oil. Sprinkle with spice mixture and rub in. After spice mixture is well rubbed into chicken. Allow chicken to sit for 10 minutes.

Meanwhile, heat your grill. Prepare veggies by cutting them into strip about 1/4" thick. All veggies should be about the same size so they cook evenly.

Heat a large skillet over medium high heat. (I skipped to the next step while the pan was heating, placed chicken on the grill and came back to cook vegetables). Drizzle about 1 tablespoon Extra Virgin Olive Oil in pan. Add veggies, a pinch of salt and pepper (to taste) and stir occasionally until onions become translucent. This will take about 5-10 minutes (depending on how cooked you like your veggies). Be careful that you do not over cook or under cook the vegetables.

Next, place chicken breast on grill. I used a tabletop grill and left it on the first side about 6-8 minutes and then flipped it and left it on the other side 6-8 minutes. Internal temperature of chicken should be 165°.

Remove chicken and set on a cutting board to rest for 5 minutes to allow the juices to redistribute. Slice chicken thin and serve over brown rice and cooked vegetables.

Spicy Baked Brown Rice

1 1/2 cups brown rice (I prefer Mahatma Brown Rice)

2 3/4 cups low sodium chicken broth (or water if you prefer)

1 tablespoon Mrs Dash Southwest chipotle seasoning

1 tablespoon unsalted butter

1 teaspoon kosher salt

1 teaspoon red pepper flakes

Preheat oven to 350°. Place the rice into an 8-inch square glass baking dish.

Bring the chicken broth, butter, seasoning and salt to a boil in a covered pot on the stove top. Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil. Bake in the middle rack of the oven for 1 hour.

After 1 hour, remove cover. You will see the top speckled with your spices. Fluff the rice with a fork. Sprinkle with red pepper flakes for garnish. Serve immediately or allow to cool and refrigerate.

To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.

Recipe printed from http://TheSlowRoastedItalian.com/