Quick way to grow your Chicken Fajita BowlChicken Fajita Bowl
This recipe provides a quick and easy way to prepare a delicious and healthy chicken fajita bowl, perfect for a weeknight meal.
Equipment
- Large bowl
- Large skillet or cast-iron pan
- Serving bowls
Ingredients
Main Ingredients
- 1.5 lbs chicken breast boneless, skinless
- 3 large bell peppers assorted colors, sliced
- 1 medium onion sliced
- 2 tbsp fajita seasoning
- 2 tbsp olive oil
- 4 cups cooked rice for serving
- 0.5 cup salsa for topping
- 0.5 cup sour cream or Greek yogurt for topping
- 1 avocado sliced, for topping
Instructions
Preparation
- Slice the chicken breast into thin strips, then slice the bell peppers and onion into similar strips.
- In a large bowl, toss the chicken with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning, ensuring the chicken is evenly coated.
Cooking
- Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat.
- Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through, then remove chicken from the skillet and set aside.
- Add the sliced bell peppers and onion to the same skillet, adding a little more oil if needed, and cook for 5-8 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables and sprinkle with the remaining 1 tablespoon of fajita seasoning, tossing to combine and heat through.
Assembly
- Divide the cooked rice among four serving bowls, then spoon the chicken and vegetable mixture over the rice.
- Top each bowl with salsa, sour cream or Greek yogurt, and sliced avocado, then serve immediately.
Notes
For an extra kick, add a pinch of cayenne pepper to the fajita seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.