Over the years, I’ve grown to love Mexican food and this chicken fajita bowl is one of my favorites! I love the amount of veggies that is added into this dish which makes it a nutritious meal. If you have more time on your hands, I strongly suggest making a quick tomato salsa and roasted corn salsa. The two brings a different element to this dish that is very flavorful! If you don’t have spare time then opt for regular corn and tomatoes which also works but it just won’t be as tasty.
These bowls are great for weeknight dinners or to feed a number of people. It doesn’t take much prepping besides chopping fresh vegetables and seasoning the meat. You definitely can switch out the chicken for steak using the same ingredients to yield the same result- TASTY. Check this recipe out below and if you’re in need of more Mexican inspired meals then try the Refreshing Chicken Tacos or the Birria Tacos that won’t leave you feeling super greasy!
Simple and Nutritious Chicken Fajita Bowl
Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy4
servings15
minutes20
minutesIngredients
1 lb of chicken breast
1 bell pepper, sliced thinly
1/2 of a medium-sized onion, sliced thinly
1 avocado, diced
Shredded lettuce
Fresh tomato salsa
Roasted corn salsa
Cilantro-lime rice, cooked
Fresh cilantro
Lime, sliced
- Seasonings for chicken:
1 tbsp of olive oil
2 tsp sugar
1/2 tsp of sea salt
1 tsp of garlic powder
1/4 tsp of oregano leaves
1/2 tsp of ground paprika
1/8 tsp of cumin
1/8 tsp of black pepper
Sprinkle of chili powder (optional)
Directions
- Start with the chicken, slice the breasts in half if it is too thick to allow better absorption of flavors and thorough cooking.
- Season the chicken breasts using olive oil, sugar, sea salt, garlic powder, oregano, paprika, cumin, black pepper and chili powder (optional). Mix well and if possible, allow the meat to marinate for an hour.
- While the chicken is marinating, prepare the veggies. Shred the lettuce (if necessary), slice the onions, bell peppers and limes. I made the corn and tomato salsa (I’ll add recipes for that another day) but you can also use regular corn kernels and diced tomatoes.
- Preheat the griddle to 300 degrees and spray with nonstick oil. Allow it to heat for 2-3 mins before adding chicken.
- Cook on each side for at least 5 mins and continue to cook for a few additional minutes (once the inside meat is white, the chicken is cooked). While the chicken is continuing to cook, cook the bell peppers and onions on the other half of the griddle.
- Remove meat from griddle and chop into pieces.
- Now you can prepare the bowls- I start with the already cooked rice then veggies and cheese, working it around in a circular motion. This is when I also dice the avocados to prevent it from early oxidation. Then I add the meat to the middle and top it it off with sour cream and drizzle taco/hot sauce of choice. Enjoy!
