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Chicken Fajita Bowl

Chicken Fajita Bowl

Chicken Fajita Bowl

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large Skillet or Cast Iron Pan
2
Cutting Board
3
Knife
4
Mixing Bowls
5
Measuring Spoons
6
Meat Thermometer (optional)

Ingredients

Protein

  • 1
    1 pound Chicken Breast

Vegetables

  • 1
    1 large Bell Pepper (any color)
  • 2
    1 medium Onion

Seasoning

  • 1
    2 tablespoons Fajita Seasoning
  • 2
    1 teaspoon Salt
  • 3
    0.5 teaspoon Black Pepper

Grains

  • 1
    1 cup Cooked Rice

Toppings

  • 1
    0.25 medium Avocado
  • 2
    0.25 cup Salsa
  • 3
    2 wedges Lime Wedges
  • 4
    0.25 cup Shredded Cheese
  • 5
    0.25 cup Sour Cream

Oil

  • 1
    2 tablespoons Olive Oil

Directions

1

Prepare the Chicken

Cut the chicken breast into thin strips, about 1/4-inch thick. This will help it cook quickly and evenly. Place the chicken in a medium-sized bowl.

2

Prep the Veggies

Slice the bell pepper and onion into strips similar in size to the chicken. Aim for about 1/4-inch thick strips. Having uniformly cut vegetables ensures even cooking.

3

Season the Chicken

In the bowl with the chicken, add 2 tablespoons of fajita seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to ensure all chicken strips are evenly coated. The seasoning should be fragrant and the chicken should change color slightly.

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4

Heat Skillet

Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. The pan is ready when the oil shimmers slightly. WARNING: Hot oil can splatter so be careful during this step!

5

Cook Chicken

Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to be sure if needed. Remove the chicken from the skillet and set aside.

6

Cook Veggies

Add the sliced bell pepper and onion to the same skillet and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly caramelized. You should see some char on the edges and smell the sweet aroma of the cooking veggies.

7

Combine

Add the cooked chicken back into the skillet with the vegetables. Stir everything together to combine and heat through for 1-2 minutes. This will allow the flavors to meld together.

8

Assemble the Bowl

In a bowl, place 1 cup of cooked rice as your base. Top with the chicken and vegetable mixture. Add a quarter cup of salsa, a quarter of a medium-sized avocado (sliced or diced), a quarter cup of shredded cheese, and a quarter cup of sour cream. Finally, garnish with two lime wedges.

9

Serve

Serve immediately with lime wedges. A squeeze of fresh lime juice will add brightness to the dish. Enjoy your flavorful and healthy chicken fajita bowl!

Recipe Tips

  • For a spicier bowl, add a pinch of cayenne pepper to the chicken seasoning.
  • If you don't have a skillet, a large frying pan will work just as well.
  • Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • Use freshly chopped vegetables for the best flavor and texture. Store any unused vegetables in a sealed container in the refrigerator.
  • Adjust the amount of seasoning to your preference. Taste and adjust as needed.
  • If you don't have fresh lime, bottled lime juice can be used as a substitute.
  • Always wash your hands before and after handling raw chicken to prevent cross-contamination. Use a separate cutting board for raw chicken and vegetables.

Nutrition Facts (per serving)

Calories

550 kcal

Carbs

60g

Protein

35g

Fat

25g

Fiber

8g

Sugar

10g

Sat. Fat

8g

Sodium

1200mg

Trans Fat

0g

Cholesterol

100mg

Potassium

700mg

Vitamin A

5%

Vitamin C

20%

Calcium

15%

Iron

5%

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