Introduction
This Chicken Fajita Bowl recipe brings vibrant flavors and wholesome ingredients together in one delicious package. It’s a healthy and satisfying meal that’s packed with protein, fiber, and essential nutrients. Plus, it’s perfect for meal prepping, ensuring you have a nutritious lunch or dinner ready to go!
Table of Contents
Why You’ll Love This Recipe
- It’s incredibly customizable, allowing you to tailor it to your taste and dietary needs.
- Each bowl is bursting with flavor and textures that are both filling and satisfying.
- You can easily adapt this chicken fajita bowl to suit various dietary preferences, such as gluten-free or dairy-free.
- It’s a fantastic way to use leftover rice or cooked chicken.
- This chicken fajita bowl is quick to put together, ideal for busy weeknights.
Ingredients
Here’s what you’ll need to make your own delicious chicken fajita bowl recipe:
- 1 1/2 pounds chicken breast, providing a lean source of protein.
- 2 tablespoons olive oil, essential for sautéing the chicken and vegetables.
- Spices: 1 teaspoon salt, 1 1/4 teaspoon garlic powder, 1 1/4 teaspoon cumin, 1 teaspoon brown sugar, 1 teaspoon oregano, 1 1/2 teaspoons chili powder, and 3 teaspoons paprika to create that signature fajita flavor.
- 1 tablespoon tapioca starch to help the seasonings adhere to the chicken.
- 3 bell peppers (any color) and 1/2 large red onion, adding sweetness and vibrant color.
- 2 cups cilantro lime rice. For the rice, please refer to my existing cilantro lime rice recipe!
- 1 can black beans (drained and rinsed) for added fiber and protein.
- 2 cups chopped lettuce, providing a fresh and crunchy base.
- 1/2 cup pico de gallo for a burst of freshness.
- 1/2 cup chipotle aioli for a creamy, smoky kick.
Notes and Substitutions
- Chicken: For a lighter option, use ground chicken or turkey, or substitute with tofu for a vegetarian version.
- Rice: Use cauliflower rice or quinoa for a lower-carb alternative.
- Aioli: Try cashew queso or other creamy sauces for a dairy-free twist.
- Veggies: Add mushrooms, zucchini, or other favorite vegetables to the mix.
Equipment
- Skillet for cooking the chicken and vegetables.
- Knife for chopping vegetables and slicing chicken.
- Cutting board to protect your countertop.
- Bowl for assembling your chicken fajita recipe.
How To Make Chicken Fajita Bowl
- Pound the chicken breasts to an even thickness of about 1/4-1/2 inch. This ensures even cooking.
- In a bowl, combine all the seasonings and tapioca starch.
- Thoroughly coat the chicken with the seasoning mixture. Make sure every piece is covered!
- Heat the olive oil in a skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook for about 4-5 minutes per side, or until fully cooked and no longer pink inside. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside on a plate. If you haven’t already, slice the chicken into strips.
- Add the sliced red onion and bell peppers to the same skillet. Sauté for about 7-8 minutes, or until they are tender and slightly golden brown. Add more oil if needed to prevent sticking.
- Add the sliced chicken back to the skillet with the peppers and onions. Sauté for another 1-2 minutes to allow the flavors to meld together.
- To assemble your chicken fajita bowl, start with a base of cilantro lime rice and chopped lettuce.
- Top with the chicken and pepper mixture, black beans, pico de gallo, and a generous drizzle of chipotle aioli.
Pro Tips for the Perfect Bowl
- Pounding the chicken to an even thickness ensures it cooks quickly and evenly.
- Avoid overcrowding the skillet when sautéing the vegetables to ensure they brown properly.
- Adjust the spice levels in the seasoning blend to suit your personal preference.
- Prepare the cilantro lime rice ahead of time to save time during assembly.
Common Mistakes
- Overcooking the chicken can result in a dry and tough texture. Use a meat thermometer!
- Adding too much sauce can make the bowl soggy; start with a small amount and add more as needed.
- Failing to properly season the chicken will result in a bland and unsatisfying bowl.
Serving, Storing, and Variations
- Serve your bowl with fresh cilantro, guacamole, and lime wedges for an extra burst of flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- The cooked chicken and vegetable mixture can be frozen for up to 2 months. Thaw completely before reheating.
- Add shredded cheese, sour cream, or corn for different flavor profiles.
Nutrition
Here’s an approximate nutritional breakdown per chicken fajita bowl:
| Nutrient | Amount |
|---|---|
| Calories | 501 kcal |
| Carbohydrate Content | 46 g |
| Protein Content | 45 g |
| Fat Content | 12 g |
| Fiber Content | 9 g |
| Sugar Content | 7 g |
Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
This bowl offers a balanced mix of protein, fiber, and essential nutrients. It aligns closely with the principles of the Healthy Eating Plate recommended by Harvard School of Public Health, which emphasizes vegetables, whole grains, and lean proteins for overall wellness.
Frequently Asked Questions
Can I make this chicken fajita bowl vegetarian or vegan?
Yes, substitute the chicken with tofu or your favorite plant-based protein.
Can I meal prep this chicken fajita bowl?
Absolutely! Prepare all the components separately and assemble the bowls just before serving for the best texture.
Can I use a different type of protein?
Yes, ground turkey or steak also works well in this recipe.
Can this recipe be made in an air fryer?
Yes, you can cook the chicken and veggies separately in the air fryer for a quicker option.
Is this recipe gluten-free?
Yes, as long as you use gluten-free Chipotle aioli and ensure all other ingredients are gluten-free.
Conclusion
This Chicken Fajita Bowl recipe is a fantastic way to enjoy a healthy, flavorful, and customizable meal. It’s quick and easy to prepare, making it perfect for busy weeknights or meal prepping. Give this recipe a try and bring a burst of flavor to your table! Don’t forget to tag me in your culinary creations on social media!
The Best Chicken Fajita Bowl Recipe
Equipment
- Skillet
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 1/2 pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 1/2 teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
- 3 bell peppers any color
- 1/2 red onion large
For Serving
- 2 cups cilantro lime rice
- 1 can black beans drained and rinsed
- 2 cups chopped lettuce
- 1/2 cup pico de gallo
- 1/2 cup chipotle aioli
Instructions
Cooking Steps
- Pound the chicken breasts to about 1/4-1/2 inch thick; you can cut large breasts in half lengthwise or into strips before seasoning.
- Combine all seasonings (salt, garlic powder, cumin, brown sugar, oregano, chili powder, paprika) and tapioca starch in a bowl.
- Thoroughly coat the chicken with the seasoning mixture.
- Add olive oil to a hot skillet and cook the chicken on each side for about 4-5 minutes, or until cooked through.
- Set the cooked chicken aside on a plate and cut it into strips if you haven’t already.
- Add the sliced red onion and bell peppers to the same skillet and sauté them until golden brown, about 7-8 minutes, adding more oil if anything sticks.
- Return the chicken to the skillet and sauté for 1-2 minutes to allow the flavors to blend.
- Assemble your bowls with a base of rice and lettuce, then add the chicken and pepper mix, black beans, pico de gallo, and chipotle aioli.