Description
This Chicken Fajita Bowl is a vibrant and flavorful meal featuring tender strips of seasoned chicken, sautéed bell peppers and onions, served over a bed of fluffy rice. Perfect for a quick and healthy weeknight dinner, this dish combines the bold spices of classic fajitas with fresh vegetables and a zesty garnish for a satisfying and balanced meal.
Ingredients
Scale
For the Chicken Fajita Bowl
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked white or brown rice
For Garnish
- Fresh cilantro, chopped
- Lime wedges
- Optional: sliced avocado, sour cream or Greek yogurt, shredded cheese, salsa
Instructions
- Prepare the Chicken: In a medium bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss the thinly sliced chicken breasts in the spice mixture until well coated.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion. Cook, stirring often, until they are softened and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the remaining tablespoon of olive oil. Add the seasoned chicken slices in a single layer. Cook until the chicken is golden and cooked through, about 5-6 minutes, flipping halfway through.
- Combine Chicken and Vegetables: Return the sautéed peppers and onions to the skillet with the chicken. Stir well to combine and heat through for another 2 minutes. Adjust seasoning if needed.
- Assemble the Bowl: Divide the cooked rice between serving bowls. Top with the chicken and vegetable mixture. Garnish with chopped fresh cilantro and lime wedges. Add any optional toppings like sliced avocado, sour cream, shredded cheese, or salsa as desired.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- For a lower-carb option, serve the fajita mixture over cauliflower rice or a bed of greens.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
