Description
This Chicken Fajita Bowl is a quick and flavorful meal featuring tender seasoned chicken breast sautéed with colorful bell peppers and onions, served over a bed of fluffy rice. It’s a versatile and wholesome bowl that’s perfect for a satisfying weeknight dinner or meal prep, with optional toppings like shredded cheese, sour cream, salsa, and avocado to customize your bowl.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
Seasonings and Oil
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Base and Toppings
- 4 cups cooked rice
- Optional toppings: shredded cheese, sour cream, salsa, avocado
Instructions
- Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, preparing it for cooking the chicken and vegetables.
- Cook the Chicken: Add the sliced chicken breast to the hot skillet. Season with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Sauté the Vegetables: Add the sliced red bell pepper, green bell pepper, and onion to the skillet with the chicken. Stir and cook until the vegetables become tender-crisp, maintaining some texture and color.
- Assemble the Bowl: Serve the cooked chicken and sautéed vegetables over 4 cups of cooked rice, creating a hearty base for the fajita bowl.
- Add Toppings and Enjoy: Top your fajita bowl with optional ingredients such as shredded cheese, sour cream, salsa, or avocado according to your preference, then serve immediately.
Notes
- You can substitute chicken breast with chicken thighs for a juicier result.
- For a lower-carb option, serve over cauliflower rice or lettuce.
- Adjust the chili powder and cumin amounts based on your preferred spice level.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily doubled or halved depending on serving needs.
