Chicken Fajita Bowl With Rice and Veggies
This Chicken Fajita Bowl features perfectly seasoned strips of chicken breast, peppers and onions piled up with crushed avocado, crisp Romaine lettuce and steamed rice. It cooks up fast for a flavorful, satisfying meal that's perfect as a wholesome lunch or quick dinner.
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil divided, or avocado oil
- 1 1/2 tablespoons taco seasoning or fajita seasoning
- Kosher salt and pepper to taste
- 2 limes divided
- 1 pound boneless skinless chicken breasts cut into strips
- 2 bell peppers any color, seeded and sliced
- 1 medium sweet onion sliced
- 3-4 garlic cloves finely chopped
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 4 cups chopped romaine
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- 4 vine tomatoes diced
Lime–cumin avocado crush:
- 1 large ripe avocado
- Juice of 1 lime
- ½ teaspoon cumin
- Kosher salt to taste
Instructions
- Mix 1.5 tbsp of olive oil (from the 3 tablespoons olive oil), 1 1/2 tablespoons taco seasoning, a pinch of salt, and the juice of 1 of the 2 limes. Add the 1 pound boneless skinless chicken breasts (cut into strips), coat in the seasoning mixture, and let sit for 15 to 30 minutes.
- Heat a large pan over medium-high heat. Cook the seasoned chicken, undisturbed, for about 4-5 minutes. Stir and continue to cook for 8-10 minutes, or until cooked through. Remove and set aside.
- Heat the remaining 1.5 tbsp olive oil in the same pan. Add 2 bell peppers (sliced) and 1 medium sweet onion (sliced) and cook for 4-5 minutes. Stir in the 3-4 garlic cloves (chopped), ½ teaspoon cumin, and ½ teaspoon smoked paprika, continue to cook for 1 minute. Remove from heat and add in the cooked chicken, mixing to combine.
- Roughly mash the 1 large ripe avocado, keeping some texture. Mix with the Juice of 1 lime, ½ teaspoon cumin, and a pinch each of Kosher salt and pepper.
- Assemble the bowls. Divide the 4 cups chopped romaine and 2 cups cooked rice among 4 bowls. Sprinkle with 4 vine tomatoes (chopped) and drizzle with the juice of 1 lime; Add a generous sprinkle of Kosher salt and pepper.
- Top with the chicken fajita mixture, crushed avocado, and 1 cup shredded cheddar cheese.
Notes
- Storage: Store the components separately as the Romaine will wilt if stored with the other ingredients. Store in separate, airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the rice a skillet, stirring occasionally, until piping hot (or microwave in a covered bowl until piping hot). Reheat the chicken, peppers and onions in a skillet, stirring occasionally, until piping hot.
- Freezing: The cooked chicken, peppers and onions can be cooled then frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Make ahead: You can marinate the chicken in a covered bowl for up to 8 hours in the fridge before cooking.
- Change up the toppings: Add black beans or corn for fiber, sour cream for tang or crushed tortilla chips for crunch. A sprinkle of fresh, chopped cilantro or some pickled jalapeños are delicious too.
- Swap the protein: Chicken breast can be swapped for turkey breast, ground beef or peeled, deveined shrimp.
Nutrition
Calories: 613kcal | Carbohydrates: 49g | Protein: 37g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 418mg | Potassium: 1415mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7613IU | Vitamin C: 120mg | Calcium: 290mg | Iron: 3mg