Cajun-Spiced Chicken with White Rice and Bell Peppers

In a medium pot, combine 1.35 cups raw white rice with 2.75 cups water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is fully absorbed.

While the rice is simmering, slice 1.5 lbs raw chicken breast into thin 1-inch strips and place them in a mixing bowl.

Add 2 tbsp Cajun seasoning to the bowl with the chicken and toss until every piece is thoroughly and evenly coated.

Wash and deseed 3 bell peppers (use a mix of colors for variety) and slice them into thin strips. Peel and thinly slice 1 yellow onion and mince 3 cloves of garlic.

Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.

Add the seasoned chicken strips to the skillet in a single layer. Sear for 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F.

Add the 3 sliced bell peppers, 1 sliced onion, and 3 minced garlic cloves to the skillet with the chicken. Sauté for an additional 5 minutes until the vegetables are tender-crisp and the onions are translucent.

Once the rice is finished, fluff it with a fork. Divide the rice into 5 equal portions among plates or meal-prep containers.

Top each portion of rice with an equal amount of the Cajun chicken and pepper mixture, ensuring all the flavorful oils from the pan are drizzled over the top.