Fajita Chicken Tenders Over Yellow Rice

Heat a drizzle of olive oil in a medium pot over medium heat. Add garlic and turmeric. Cook until fragrant, about 1 minute. Stir in rice and cook until grains are translucent, another 1 minute. Add 1¾ cups water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until tender, 15-20 minutes.

Meanwhile, in a large bowl, toss chicken tenders with a pinch of salt and fajita spice blend. Transfer to a lightly oiled baking sheet and arrange in a single layer. On another baking sheet, toss peppers, onion, a drizzle of olive oil, and a pinch of salt and pepper.

Place baking sheet with peppers and onion under broiler. Broil until starting to char, 6-8 minutes total, tossing halfway through.

Place baking sheet with chicken tenders under broiler. Broil until cooked through and no longer pink in center, 8-10 minutes total, flipping halfway through. While chicken cooks, stir half the cilantro into rice and fluff with a fork.