Description
This chicken fajita bowl is the perfect meal prep recipe. With fluffy rice, pan-fried chicken, peppers and onion, and finished with homemade chipotle aioli, it’s a simple, family-favorite dinner.
Ingredients
Chicken/Veggies:
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 ¼ teaspoon garlic powder
- 1 ¼ teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon oregano
- 1 ½ teaspoons chili powder
- 3 teaspoons paprika
- 1 tablespoon tapioca starch
- 3 bell peppers, any color
- ½ large red onion
For serving:
- 2 cups cilantro lime rice
- 1 can black beans, drained and rinsed
- 2 cups chopped lettuce
- ½ cup pico de gallo
- ½ cup chipotle aioli
Instructions
1. Pound the chicken to about 1/4-1/2 inch thick. Cut into halves or strips as desired.
2. Combine all seasonings and tapioca starch in a bowl.
3. Coat the chicken evenly in the seasoning mixture.
4. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until fully cooked.
5. Set the chicken aside on a plate and slice into strips if not already cut.
6. Add sliced red onion and bell peppers to the same skillet. Sauté for 7-8 minutes until golden brown, adding more oil if needed.
7. Return the chicken to the skillet and sauté with the veggies for 1-2 more minutes to combine flavors.
8. Assemble your bowls with rice and lettuce as the base. Add chicken and pepper mixture, black beans, pico de gallo, and chipotle aioli.
9. Top with guacamole, cilantro, or your favorite sauces if desired, and enjoy!
Notes
If you’re not a fan of chipotle, this bowl also pairs well with cashew queso or cilantro lime crema.
To save time, prep the chicken and veggies ahead and store separately.
Great for meal prep—just assemble and reheat before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 501
- Sugar: 7
- Fat: 12
- Carbohydrates: 46
- Fiber: 9
- Protein: 45