Chicken Fajita Bowls
The Chicken Fajita Bowl combines seasoned grilled chicken with flavorful rice, spiced black beans, and sautéed mixed fajita veggies. It's a delicious and satisfying meal that offers a balance of protein, grains, and vegetables in each flavorful bite.
Equipment
- 2 Sauté Pans or Grill if preferred
- 1 Cutting Board
- 2 Pots for rice and beans
- 1 Bowl for seasoning the raw chicken
- 1 Set Tongs
- 2 Spoons Heat Resistant
Ingredients
- 4 each Chicken Breast skinless, sliced into thin strips
- 2 Tbsp Olive Oil for chicken
- 1 Tbsp Lime Juice
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 cup Long Grain Rice
- 2 cups Broth or Stock
- 1 Tbsp Olive Oil for rice
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 15 oz Canned Black Beans 1 Can
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/4 tsp Paprika
- 3 each Bell Peppers your choice of color, sliced
- 1 each Yellow Onion sliced
- 2 Tbsp Olive Oil for veggies
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- Kosher Salt To Taste
- Black Pepper To Taste
Instructions
- Start by marinating the chicken. In a bowl, combine the olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Add the sliced chicken and toss until well coated. Set it aside to marinate for at least 15 minutes.
- For the seasoned rice. In a pot, heat the olive oil over medium heat. Add the rice and cook for a couple of minutes until slightly toasted. Add the broth, cumin, garlic powder, and salt. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
- In a separate pot, prepare the spiced black beans. Heat the black beans in a saucepan over medium heat. Add the cumin, chili powder, paprika, and salt. Stir well and cook for 5-7 minutes until heated through and the flavors meld together. Keep warm.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced bell peppers and onion to the pan. Sprinkle with chili powder, cumin, salt, and black pepper. Sauté for 5-7 minutes until the veggies are tender-crisp and slightly charred. Remove from heat and set aside.
- Heat a separate skillet over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes until the chicken is cooked through and nicely browned.
- Assemble the chicken fajita bowls by dividing the seasoned rice, spiced black beans, mixed fajita veggies, and grilled chicken among four bowls.
- Serve the bowls with optional toppings such as fresh cilantro, and salsa.
Notes
For Allergies
This recipe is already gluten, soy, dairy, peanut, treenut, sesame, egg, shellfish and seafood free.
Nutrition
Calories: 318kcalCarbohydrates: 31gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 1mgSodium: 434mgPotassium: 418mgFiber: 8gSugar: 0.3gVitamin A: 601IUVitamin C: 5mgCalcium: 60mgIron: 3mg
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