Chicken Fajita Bowl
This chicken fajita bowl is loaded with juicy spiced chicken, peppers, and cilantro lime rice. Perfect for weeknights, meal prep, and healthy dinners.
Servings: 6 servings
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs thinly sliced
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic finely chopped
- 1 red onion sliced
- 3 bell peppers sliced
- 2 tablespoons tomato sauce
- 3-4 cups white rice cooked
- ¼ cup packed cilantro chopped
- ½ lime juiced
- ½ lime zested
- 3 cups grilled corn kernels
- Optional: shredded lettuce mashed avocado, sour cream, jalapeños, cilantro, corn tortillas for serving
Instructions
- Season the chicken with the chili powder, paprika, cumin, salt, and pepper, coating the pieces evenly.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, and cook 5-7 minutes or until the internal temperature reaches 165 ºF. Transfer to a plate, and set aside.
- Add the garlic, onion, and bell peppers to the same skillet. Cook 5 minutes or until softened.
- Add the chicken back to the skillet along with the tomato sauce. Simmer 5 minutes to thicken, stirring occasionally.
- In the meantime, cook the rice according to the package instructions. Transfer it to a large bowl, and stir in the chopped cilantro, lime juice, and lime zest. Set aside.
- To serve, divide the rice among 4-6 bowls. Add the chicken and vegetables on top followed by the corn and toppings of choice. Serve warm!
- Store the ingredients in separate airtight containers in the fridge for up to 4-5 days.
Nutrition
Serving: 1serving | Calories: 623kcal | Carbohydrates: 99g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 210mg | Potassium: 950mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2997IU | Vitamin C: 89mg | Calcium: 66mg | Iron: 3mg
