Chicken Fajita Bowls Recipe
Chicken Fajita Bowls are full of warm rice, juicy Southwest spiced chicken, peppers, and onions, tomatoes, and a big dollop of guacamole!
Servings: 4 servings
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon hot sauce, optional
- 2 tablespoon chopped cilantro
- Juice of half a lime
- Salt and freshly ground black pepper to taste
Peppers and Onions
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1/2 of a white onion, thinly sliced
- Salt and freshly ground black pepper to taste
Guacamole
- 1 large avocado (or 2 small avocados) peeled and seed removed.
- 1 lime juiced
- 1 tablespoon chopped cilantro
- 2 tablespoons diced white onion
- 1/4 teaspoon garlic powder
- Salt to taste
Other ingredients
- 2 cups cooked rice
- cherry tomatoes (optional, 1 cup halved if using)
- Lime wedges and cilantro for garnish
Instructions
- Cook the rice.
- Combine the dried spices listed under the chicken ingredients.
- Add the sliced chicken to a bowl along with the cilantro, olive oil, 1 tablespoon of the dried spice mixture, salt, pepper, lime juice and hot sauce (if you’re using it). Stir everything together until the chicken is coated in the marinade. Set aside and let it marinate on the counter for 10-15 minutes while you make the guacamole and sauté the vegetables.
- In a bowl add all of the ingredients for the guacamole and mash it with a potato masher or fork until it’s your desired consistency. Taste for seasoning and add more salt and/or lime juice as needed.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. When the oil is hot, toss in the pepper, onion, remaining dried spices, salt and pepper. Sauté for 3-5 minutes or until soft and caramelized. Remove them from the skillet and onto a plate.
- Drizzle the skillet with additional olive oil and then dump in the chicken. Spread it into a single layer and then let it cook without moving it for 3 minutes so that it gets browned. Toss the chicken around and continue cooking until it’s no longer pink and cooked through, 165° F.
- To assemble the bowls, fill with 1/2 cup of rice and top with your desired amount of chicken, peppers, onions, guacamole, and tomatoes. Garnish with cilantro and serve with lime wedges.
Notes
Storage - Store the components of the chicken fajita bowls in separate containers in the fridge for 4-5 days.
Reheating - Reheat the chicken, peppers, and onions in the microwave or in a skillet on the stove. Add a tablespoon of water to the rice before microwaving it to rehydrate it and keep it from being dry.
Nutrition
Calories: 410kcal | Carbohydrates: 34g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 156mg | Fiber: 7g | Sugar: 3g