Chicken Fajita Bowl
Sizzling fajita flavors, perfectly portioned for a vibrant, healthy meal.
⏱️ 40 min🍽️ Serves 1
🔥 420 kcal💪 38g protein🍚 35g carbs🥑 15g fat🌾 7g fibreper serving
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Ingredients
- 🐔500 g boneless, skinless chicken breast
- 🌶️1 red bell pepper
- 🔔1 yellow bell pepper
- 🧅1 red onion
- 🍚250 g cooked brown rice
- 🫘240 g canned black beans, rinsed and drained
- 🌽120 g corn kernels, frozen or canned
- 🫒2 tbs olive oil
- 🌶️1 tbs chili powder
- 🌰1 tsp cumin
- paprika½ tsp paprika
- 🧄½ tsp garlic powder
- 🌿¼ tsp dried oregano
- 🧂 salt and black pepper, to taste
- 🌿½ cup fresh cilantro, chopped, for garnish
- 💃½ cup salsa, for serving
Pro tips
- For extra heat, add a pinch of cayenne pepper to the spice mix or finely chop a jalapeño with the veggies.
- Prep ingredients ahead of time: slice chicken and vegetables, and mix spices, to make assembly quick on a weeknight.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Method
- 1Slice chicken breast into thin strips. Cut bell peppers and red onion into thin strips.
- 2In a medium bowl, combine chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Toss chicken strips with half of the spice mixture.
- 3Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.
- 4Add bell peppers and onion to the same skillet. Cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes. Add remaining spice mixture and stir to coat.
- 5Return chicken to the skillet with the vegetables. Add black beans and corn, stirring to combine and heat through, about 2-3 minutes.
- 6Divide cooked brown rice among four bowls. Top with the chicken fajita mixture.
- 7Garnish with fresh cilantro and serve with salsa on the side.