Description
This Chicken Fajita Bowl recipe is a quick and flavorful meal perfect for busy weeknights. Tender slices of spiced chicken breast are sautéed with colorful bell peppers and onions, then served over a bed of fluffy cooked rice. Customize with your favorite toppings like shredded cheese, sour cream, salsa, or creamy avocado for a tasty Tex-Mex inspired bowl that’s both satisfying and easy to prepare in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
Spices and Seasoning
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Other Ingredients
- 2 tbsp olive oil
- 4 cups cooked rice
- Optional toppings: shredded cheese, sour cream, salsa, avocado
Instructions
- Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, preparing the pan for cooking the chicken and vegetables evenly.
- Cook Chicken: Add the sliced chicken breast to the skillet. Season it evenly 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 Vegetables: Add the sliced red and green bell peppers along with the sliced onion to the skillet with the chicken. Stir and cook for another 4-5 minutes until the vegetables are tender but still slightly crisp.
- Assemble the Bowl: Spoon the cooked chicken and sautéed vegetables over 4 cups of warm cooked rice, creating hearty fajita bowls ready to be enjoyed.
- Add Toppings: Finish each bowl with your choice of optional toppings such as shredded cheese, sour cream, salsa, or sliced avocado to add extra flavor and creaminess.
Notes
- For a low-carb version, substitute rice with cauliflower rice or another vegetable base.
- You can use chicken thighs instead of breasts for a juicier texture.
- Adjust the level of chili powder to your preferred spice tolerance.
- Leftover cooked chicken and vegetables can be refrigerated up to 3 days for quick meal prep.
- Add fresh lime juice or chopped cilantro as an additional garnish for extra zest.
