What you'll need - Rice:
- 2 tbsp Nonfat plain greek yogurt
- 1 tsp Sriracha
- ¼ Lime squeezed
- 1 tsp Minced garlic
- ⅓ cup crushed Cilantro
- ¼ cup dry Jasmine Rice
- pinch of salt
What you'll need - Chicken:
- 1 boneless skinless chicken breast
- ⅓ cup Ortega Fajita Skillet Sauce
How to make it:
1. Cook your jasmine rice. You can either choose to cook in a rice cooker, like I did, or follow the directions for stovetop. Directions will be on the bag or box.
2. While you're cooking your rice, defrost your chicken by placing it in a bowl of cold water. Steps 1 and 2 will vary in time, depending on the rice.
3. After your rice is cooked and your chicken is thawed, combine greek yogurt, sriracha, lime juice, garlic, cilantro, and a pinch of salt to your rice and stir. Keep your rice warm while you move on to cooking the chicken.
4. Take out a skillet and pour 2 tbsp of fajita sauce into the skillet. Place your chicken on top and cook on medium to medium-high heat. After 4 minutes or so, flip your chicken to the other side and cook for another 4 minutes. Gradually add more of your sauce into the skillet.
Note: You may want to add a little bit of water if the sauce is evaporating quickly. Stove heat varies, just make sure you cook your chicken thoroughly and that you're not burning the sauce completely.
5. Once your chicken is thoroughly cooked and the sauce has been added completely, add the chicken and sauce into your rice. Garnish with a little more cilantro and wahlah!
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