Chicken and Vegetable Fajita Bowl

summary

You’ve been on the hunt for the ultimate Chicken and Vegetable Fajita Bowl, haven’t you? You’re in luck! We’ve got a killer recipe that’s both delicious and healthy. Imagine succulent chicken combined with colorful veggies, all in one bowl. Dive in to discover the flavors you’ve been missing!

Ingredients:

• Chicken breasts: 2 (500g)
• Bell peppers (red, green, and yellow): 1 each (about 200g each)
• Onion: 1 medium (about 150g)
• Olive oil: 2 tbsp (30 ml)
• Fajita seasoning: 2 tbsp (30 ml)
• Lime: 1 (squeezed for juice)
• Cilantro (coriander): a handful, chopped
• Cooked brown rice: 2 cups (480 ml)
• Avocado: 1, sliced
• Black beans: 1 can (15 oz or 425g, drained and rinsed)
• Salt and pepper to taste

Time:

• Preparation: 20 minutes
• Cooking: 20 minutes

Serves: 2

Nutritional Facts (per serving):

• Calories: 550 kcal
• Protein: 40g
• Carbs: 60g
• Fat: 20g
• Fiber: 8g
• Sugar: 5g

How to Make Chicken and Vegetable Fajita Bowl:

1. Start by thinly slicing your chicken breasts.
2. In a large bowl, mix chicken slices with 1 tbsp of fajita seasoning, ensuring they are well coated.
3. Slice bell peppers and onions into thin strips.
4. In a large skillet, heat 1 tbsp of olive oil over medium heat.
5. Add the chicken to the skillet and cook until it’s golden brown and no longer pink inside, approximately 7-8 minutes.
6. Remove the chicken from the skillet and set it aside.
7. Add another tbsp of olive oil to the skillet.
8. Toss in the sliced bell peppers and onions.
9. Season the vegetables with the remaining tbsp of fajita seasoning.
10. Sauté the veggies until they are tender and have a slight char, roughly 7 minutes.
11. As veggies cook, prepare your brown rice according to its package instructions.
12. Mix cooked rice with lime juice and chopped cilantro.
13. In serving bowls, layer the cilantro-lime rice, cooked chicken, sautéed vegetables, black beans, and sliced avocado.
14. Season with salt, pepper, and additional lime juice if desired.

Tips:

1. For extra kick, add a dash of chili flakes to the fajita seasoning.
2. Use whole grain rice for added fiber.
3. Don’t overcook the veggies; retaining a slight crunch makes the Chicken and Vegetable Fajita Bowl more enjoyable.

Serving Suggestions:

• Pair the Chicken and Vegetable Fajita Bowl with a fresh green salad.
• Drizzle with a yogurt-based dressing or salsa for added zing.
• Serve with a slice of lime on the side for those who love an extra citrusy touch.

CHICKEN AND VEGETABLE FAJITA BOWL

You’ve been on the hunt for the ultimate Chicken and Vegetable Fajita Bowl, haven’t you? You’re in luck! We’ve got a killer recipe that’s both delicious and healthy. Imagine succulent chicken combined with colorful veggies, all in one bowl. Dive in to discover the flavors you’ve been missing!

5 from 4 votes

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Nutritions

Nutrition Facts

CHICKEN AND VEGETABLE FAJITA BOWL

Amount per Serving

Calories

550

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

60

g

20

%

Fiber

 

8

g

33

%

Sugar

 

5

g

6

%

Protein

 

40

g

80

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chicken breasts: 2 500g
• Bell peppers red, green, and yellow: 1 each (about 200g each)
• Onion: 1 medium about 150g
• Olive oil: 2 tbsp 30 ml
• Fajita seasoning: 2 tbsp 30 ml
• Lime: 1 squeezed for juice
• Cilantro coriander: a handful, chopped
• Cooked brown rice: 2 cups 480 ml
• Avocado: 1 sliced
• Black beans: 1 can 15 oz or 425g, drained and rinsed
• Salt and pepper to taste

Instructions

• Start by thinly slicing your chicken breasts.
• In a large bowl, mix chicken slices with 1 tbsp of fajita seasoning, ensuring they are well coated.
• Slice bell peppers and onions into thin strips.
• In a large skillet, heat 1 tbsp of olive oil over medium heat.
• Add the chicken to the skillet and cook until it’s golden brown and no longer pink inside, approximately 7-8 minutes.
• Remove the chicken from the skillet and set it aside.
• Add another tbsp of olive oil to the skillet.
• Toss in the sliced bell peppers and onions.
• Season the vegetables with the remaining tbsp of fajita seasoning.
• Sauté the veggies until they are tender and have a slight char, roughly 7 minutes.
• As veggies cook, prepare your brown rice according to its package instructions.
• Mix cooked rice with lime juice and chopped cilantro.
• In serving bowls, layer the cilantro-lime rice, cooked chicken, sautéed vegetables, black beans, and sliced avocado.
• Season with salt, pepper, and additional lime juice if desired.

Notes

TIPS:

1. For extra kick, add a dash of chili flakes to the fajita seasoning.

2. Use whole grain rice for added fiber.

3. Don’t overcook the veggies; retaining a slight crunch makes the Chicken and Vegetable Fajita Bowl more enjoyable.

SERVING SUGGESTIONS:

Pair the Chicken and Vegetable Fajita Bowl with a fresh green salad.

Drizzle with a yogurt-based dressing or salsa for added zing.

Serve with a slice of lime on the side for those who love an extra citrusy touch.