Chicken Fajita Bowl
A quick and smoky chicken fajitas bowl with juicy chicken, sautéed peppers, and fluffy rice. Perfect for busy weeknights.
Servings: 4
Calories: 443kcal
Equipment
- large skillet
- Cutting board
- Sharp knife
- Spatula
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts thinly sliced
- 1 tablespoon chipotle powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion sliced
- 2 bell peppers sliced
- 3 cups cooked rice
- 1½ cups corn
- ½ cup shredded Mexican cheese
- Fresh cilantro
Instructions
- Heat oil in a large skillet over medium-high heat
- Add sliced chicken in a single layer and cook undisturbed for 2–3 minutes
- Turn the chicken pieces, season with chipotle powder, cumin, salt, and pepper, then cook until fully done
- Remove chicken from the skillet and set aside
- In the same skillet, cook onions and peppers until tender and slightly caramelized
- Warm the cooked rice and corn separately until heated through
- Assemble bowls by adding rice first, followed by chicken and vegetables
- Top with shredded cheese and fresh cilantro
Notes
- Slice chicken evenly so it cooks at the same speed
- Let the pan heat up before adding chicken for a better sear
- Don’t stir too early or you’ll lose that golden color
- Add lime juice at the end if you want a fresh pop
Nutrition
Calories: 443kcal | Carbohydrates: 54g | Protein: 34g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 860mg | Potassium: 816mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2732IU | Vitamin C: 83mg | Calcium: 203mg | Iron: 2mg
