Chicken Fajita Bowl
A composed bowl of grilled chicken, sautéed peppers and onions, and rice or grain base with interchangeable proteins and vegetables. Components are assembled warm and finished with fresh toppings and sauce.
Ingredients
Method
Slice chicken breast into 1/2-inch-thick strips. Slice bell peppers and onion into thin strips.
Toss chicken with fajita seasoning and lime juice; let sit 5 minutes.
Prepare rice or grain base according to package directions if not already cooked.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken strips until golden and cooked through, about 6–8 minutes; transfer to a plate.
Add remaining 1 tbsp oil to the skillet. Sauté bell peppers and onion over medium-high heat until tender-crisp and lightly charred, about 5–7 minutes; season to taste with salt and black pepper.
Divide cooked grain between bowls. Top with cooked chicken, sautéed vegetables, avocado slices, and cotija cheese.
Dollop with sour cream and salsa. Finish with fresh cilantro. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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