Ingredients
Ingredients — Fajita Bowls
- 1½ lb (680 g) boneless, skinless chicken breasts
- 2 cups cooked rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Optional Toppings
- ½ cup salsa
- ½ cup plain Greek yogurt
- 1 cup cooked black beans
- 1 avocado, sliced
Instructions
- Slice the chicken into strips and toss with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and half the lime juice.
- Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes or until it reaches 165°F (74°C). Transfer to a plate.
- Add the bell peppers and onion to the skillet. Cook for 5–7 minutes until tender and lightly browned.
- Divide the cooked rice among four bowls.
- Top with chicken and vegetables. Finish with the remaining lime juice and cilantro.
- Add optional toppings and serve.
Notes
1. Substitute brown rice or quinoa if desired.
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2. Keep toppings separate for meal prep.
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3. Refrigerate cooked components for 3–4 days.
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4. Adjust chili powder to suit your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dinner, Lunch
- Cuisine: American
- Diet: Gluten-Free