Description
A vibrant and comforting chicken fajita bowl with marinated chicken, sautéed bell peppers and onions, fluffy rice, and zesty toppings—all as a filling, no-tortilla alternative to traditional fajitas.
Ingredients
1 lb boneless, skinless chicken breast, sliced
1 red bell pepper, sliced
1 yellow onion, sliced
2 tbsp olive oil
1 lime (juiced)
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1 cup cooked rice (white or brown)
Avocado slices (optional)
Fresh cilantro, chopped
Lime wedges (for serving)
Instructions
Whisk lime juice, chili powder, cumin, garlic powder, and 1 tsp salt. Marinate chicken for 15–30 minutes.
Heat 1 tbsp olive oil in a skillet. Add chicken and cook until browned and cooked through.
Add remaining oil to the same skillet. Cook bell peppers and onion until tender and slightly charred.
Divide rice into bowls. Top with chicken, sautéed veggies, avocado (if using), and a sprinkle of cilantro.
Serve hot with lime wedges.
Notes
Use corn or zucchini for extra fiber
Make ahead: Cooked rice and sautéed veggies can be stored separately for up to 3 days
Marinate chicken longer for deeper flavor
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg