Chicken · dinner · Mexican

Chicken Fajita Bowls

Rob and I ate at a Chinese buffet for lunch yesterday. I used to be obsessed with Chinese buffets when I was a kid through college, but hadn’t been to one in nearly three years.

Now I know why.

Y’all. I felt like complete crap afterwards! I stuffed myself to the brim with crab rangoon and rice noodles, among a trillion other things. It was good, sure, but those places are dangerous. Dangerous.

Trying to get back on track today by meal prepping for the week. I have a bunch of more-healthy recipes, and some that are on the edge (cheese!!). I started yesterday meal prepping with this chicken fajita bowl. Chicken fajitas are a way of life in the southwest. I usually teeter between ordering chicken tacos and fajitas when we go eat at a Mexican restaurant.

My mom has always made the best fajitas. She cooks them up in the wok and usually includes mushrooms in the veggie mix–which is both brilliant and delicious. I forgot the mushrooms this time, and didn’t use a wok, but these taste exactly how my mom makes them. The key is the fajita seasoning, and the brand I (and my mom) always use is below.

Fajitas are great to meal prep because it takes no time to cook up a full meal. I think all together, from chopping to tupperware, this took *maybe* 15 minutes. Of course, it takes longer when you cook the rice, but I’m just not going to include that in my time here. It’s my blog and I do what I want!

Feel free to top yours with the typical fajita set-up: shredded cheese, sour cream, guacamole, and salsa. I’m going to end up topping mine with fresh avoacado and salsa to make it more healthy. Did you know most salsas only have 10 calories? Super healthy—unless you eat it with a pound of salty tortilla chips.

Chicken Fajita Bowls

  • Servings: 3-4
  • Difficulty: Easy
  • Print

All the flavor of chicken fajitas without all the fuss---in bowl form.

Ingredients

  • 3 TBS. fajita seasoning
  • 2 TBS. olive oil
  • 1 lb. chicken breast, cut into strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • Brown rice & black beans for serving
  • Sour cream, cheese, guacamole and salsa, for topping

Directions

  1. Heat one tablespoon oil in a large skillet over medium-high heat. In a large bowl, combine peppers and onion. Sprinkle 1 tablespoon fajita seasoning over veggies and toss.
  2. Add vegetables to hot skillet and cook, stirring occasionally, until onion and peppers brown and slightly caramelize around the edges, about 5-6 minutes. Transfer to a bowl and set aside.
  3. Add remaining oil to skillet. Toss chicken with remaining 2 tablespoons fajita seasoning until well coated. Add to skillet and cook until browned on each side, about 6-7 minutes.
  4. Build the bowl: start with rice and beans, top with chicken and vegetables and then other toppings of your choice.

Step-By-Step Instructions

Heat one tablespoon oil in a large skillet over medium-high heat. In a large bowl, combine peppers and onion. Sprinkle 1 tablespoon fajita seasoning over veggies and toss.

Add vegetables to hot skillet and cook, stirring occasionally, until onion and peppers brown and slightly caramelize around the edges, about 5-6 minutes. Transfer to a bowl and set aside.

Add remaining oil to skillet. Toss chicken with remaining 2 tablespoons fajita seasoning until well coated.

Add to skillet and cook until browned on each side, about 6-7 minutes.

Build the bowl: start with rice and beans, top with chicken and vegetables and then other toppings of your choice.

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