Description
This Chicken Fajita Bowl is a vibrant and flavorful dish that combines tender, spiced chicken with sautéed bell peppers and onions, served over a bed of fluffy cooked rice. Perfect for a quick and satisfying weeknight meal, it can be customized with your favorite toppings like shredded cheese, sour cream, salsa, or avocado.
Ingredients
Scale
Proteins & Vegetables
- 1 lb chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
Seasonings & Oils
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Carbohydrates & Toppings
- 4 cups cooked rice
- Optional toppings: shredded cheese, sour cream, salsa, avocado
Instructions
- Heat the skillet: In a large skillet, heat the olive oil over medium-high heat until shimmering, which helps ensure even cooking of your ingredients.
- Cook the chicken: Add the sliced chicken breast to the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken, stirring occasionally, until it is no longer pink and fully cooked through, about 6-8 minutes.
- Sauté the vegetables: Add the sliced red and green bell peppers along with the onion to the skillet with the chicken. Continue cooking, stirring frequently, until the vegetables are tender but still crisp, about 4-5 minutes.
- Assemble the bowl: Spoon the cooked rice into serving bowls, then top with the chicken and vegetable mixture, evenly distributing everything.
- Add toppings and serve: Finish your fajita bowl by adding any desired toppings such as shredded cheese, sour cream, salsa, or sliced avocado. Serve immediately to enjoy hot and fresh.
Notes
- For extra flavor, marinate the chicken in the seasonings with a tablespoon of lime juice for 30 minutes before cooking.
- Use brown rice or cauliflower rice as a healthier rice alternative.
- Adjust the level of chili powder to make the dish more or less spicy.
- Vegetarian option: omit chicken and add black beans or tofu.
- Leftover fajita mixture can be refrigerated for up to 3 days and reheated.
