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- 2 boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 yellow onion, thinly sliced The chicken is the star of your fajita bowl. I like to use boneless, skinless chicken breasts. They cook fast and stay juicy. Slicing them into thin strips helps them soak up flavor. Next, we have bell peppers. I use both red and green for a pop of color. They add sweetness and crunch. Don't forget the onion! It adds a rich flavor to the dish. - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and freshly cracked black pepper, to taste The right seasonings make all the difference. I use olive oil as a base for marinating the chicken. It adds richness and helps the spices stick. Chili powder brings heat, while cumin and smoked paprika add depth. Garlic powder and onion powder are my go-to for extra flavor. Don’t skip the salt and pepper; they enhance everything! - 2 cups cooked brown rice or quinoa - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or canned) - 1 ripe avocado, sliced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving For the base, I love using either brown rice or quinoa. Both are hearty and healthy options. Black beans and corn add protein and sweetness. Now for the toppings! Sliced avocado brings creaminess, while cilantro adds a fresh bite. A squeeze of lime at the end brightens the whole bowl. For the full recipe, check the details above. To start, you need to marinate the chicken strips. First, grab a mixing bowl. Add the sliced chicken breasts. Pour in 3 tablespoons of olive oil. Then, sprinkle in 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Next, add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Don’t forget a pinch of salt and pepper! Toss everything together. Make sure the chicken is well coated. Let it sit for at least 15 minutes. This helps the flavors stick. Now, let’s cook the chicken. Heat a large skillet over medium-high heat. Once it’s hot, add the marinated chicken strips. Cook them for about 4-5 minutes. Stir the chicken often. You want it to turn golden and be fully cooked. When done, move the chicken to a plate. Set it aside for later. Next, it’s time for the veggies. In the same skillet, add the sliced onions and bell peppers. Sauté them for 5-7 minutes. Keep stirring to prevent burning. You want them to be tender and have nice char marks. This adds a lot of flavor to your dish. Let’s put everything together! Start with six serving bowls. Layer each bowl with cooked brown rice or quinoa. Add equal amounts of black beans and corn on top of the rice. Then, spoon the chicken and vegetable mixture over the beans. Finally, finish each bowl with sliced avocado and chopped cilantro. Serve with lime wedges on the side for extra zest. Enjoy your meal! Check out the Full Recipe for more details. For the best chicken fajita bowls, marinate the chicken well. Use olive oil and spices to coat it evenly. Let it sit for at least 15 minutes to soak in the flavors. This step makes a big difference. When cooking, use medium-high heat. This helps get a nice sear on the chicken. Cook the chicken for about 4-5 minutes until it turns golden brown. Make sure it's cooked through, with no pink inside. After the chicken, sauté the vegetables in the same skillet. This adds extra flavor from the chicken drippings. Cook the veggies for about 5-7 minutes. You want them to be tender but still have some crunch. A colorful bowl is always more appealing. Start with a layer of brown rice or quinoa at the bottom. Next, add the black beans and corn. This creates a nice base for your bowl. When adding the chicken and veggies, be sure to spread them out evenly. Finish it off with fresh avocado slices on top. Sprinkle chopped cilantro for a pop of color. A lime wedge on the side adds a nice touch, too. To save time, prep your ingredients in advance. You can slice the chicken and veggies the night before. Store them in airtight containers in the fridge. This makes cooking quick and easy. Consider cooking extra rice or quinoa. You can use it for other meals during the week. Having pre-cooked grains makes weeknight dinners much simpler. If you're short on time, you can also use canned beans and frozen corn. They are quick to add and save on prep time. For the full recipe, check out the details above. Enjoy your cooking! {{image_4}} To create a vegetarian version, replace the chicken with tofu or beans. Use firm tofu for a nice texture. To prepare, press the tofu to remove excess water. Then, cut it into bite-sized cubes. Marinate the tofu just like the chicken. Toss it with olive oil and spices. Cook in a skillet until golden brown. If you prefer beans, use black or pinto beans. Just rinse and drain them. Mix them into the sautéed veggies for a hearty dish. For a low-carb option, swap out the brown rice or quinoa. Use cauliflower rice instead. You can make this easily by grating cauliflower or using a food processor. Sauté it in the skillet for a few minutes before adding the chicken and veggies. This keeps the dish light and healthy while still being delicious. You can play with flavors by changing the seasoning blends. Try adding taco seasoning for a different twist. For heat, include some cayenne pepper or jalapeños. Fresh toppings can also change the dish. Add cheese, salsa, or a dollop of sour cream for richness. Fresh lime juice adds a zesty kick. These small changes can make your Chicken Fajita Bowls unique each time you make them. To keep your chicken fajita bowls fresh, store leftovers in airtight containers. This helps prevent drying out. Place bowls in the fridge within two hours of cooking. The bowls stay tasty for up to three days. Label your containers with the date to track freshness. When you're ready to enjoy leftovers, reheat with care. You can use a microwave or a skillet. For the microwave, heat on medium for about two minutes. Stir halfway through for even warming. In a skillet, heat on low until warm, stirring often. This keeps the chicken juicy and the veggies crisp. If you want to save chicken fajita bowls for later, freezing works well. For best results, freeze the chicken and veggies separately from the rice or quinoa. Use freezer-safe bags or containers. Squeeze out air to prevent freezer burn. They can last up to three months in the freezer. Thaw in the fridge overnight before reheating for the best flavor. To season chicken for fajitas, use olive oil and spices. I like to add chili powder, cumin, and smoked paprika. These spices bring warmth and flavor. Mix them well with the chicken. Make sure every piece is coated. This helps the chicken taste great when cooked. Adding garlic powder and onion powder enhances the flavor even more. For a simple approach, just sprinkle salt and pepper to taste. Yes, you can make Chicken Fajita Bowls in advance. I often prepare the chicken and veggies ahead of time. Store them in separate containers in the fridge. Cooked chicken stays good for about three days. You can reheat it when you are ready to eat. I suggest cooking the rice or quinoa fresh for the best texture. This way, you enjoy a warm bowl every time. If you want to swap brown rice, try quinoa or cauliflower rice. Quinoa adds a nice protein boost and has a nutty flavor. Cauliflower rice is a great low-carb option. You can also use lettuce leaves for a fresh twist. Top your bowl with beans and corn for extra flavor. Don't forget to add your favorite toppings, like avocado or cheese. Yes, this recipe is gluten-free. All the ingredients, like chicken, veggies, and beans, do not contain gluten. Just ensure any sauces you use are also gluten-free. If you use packaged ingredients, check the labels to be safe. This way, you can enjoy a delicious meal without worry. For a full recipe, check the details provided earlier. In this post, we explored a tasty chicken fajita bowl recipe. You learned how to marinate chicken, sauté veggies, and layer everything together. I shared tips for cooking, meal prep, and even tasty variations. These bowls are not only simple but also full of flavor and customizable. Whether you want to try vegetarian options or store extras, you have all the tools. Enjoy creating your own bowls at home! Your kitchen will smell amazing, and your taste buds will thank you.

Chicken Fajita Bowls

Dive into these flavor-packed chicken fajita bowls that are perfect for a quick weeknight dinner! With tender marinated chicken, colorful sautéed veggies, and a base of nutritious brown rice or quinoa, this recipe is both delicious and satisfying. Top it off with creamy avocado and fresh cilantro for a burst of flavor. Click to explore the full recipe and make dinner a fiesta tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 yellow onion, thinly sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked black pepper, to taste

2 cups cooked brown rice or quinoa

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or canned)

1 ripe avocado, sliced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the chicken strips with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Toss well to ensure that all the chicken pieces are evenly coated with the marinade.

    Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips to the skillet. Cook, stirring occasionally, for about 4-5 minutes, or until the chicken is fully cooked and has developed a slight golden color. Once done, remove the chicken from the skillet and set it aside on a plate.

      Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are tender and have nice char marks. This enhances their flavor and adds depth to the dish.

        Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together to combine well, cooking for an additional 2 minutes to allow the flavors to meld beautifully.

          Assemble the Bowls: Prepare six serving bowls. Begin by layering the bottom of each bowl with a generous portion of cooked brown rice or quinoa. Follow this with equal amounts of black beans and corn, creating hearty layers.

            Top with Chicken and Vegetables: Spoon the chicken and vegetable mixture evenly over the rice/quinoa and beans in each bowl.

              Garnish and Serve: Finish by topping each bowl with freshly sliced avocado. Sprinkle chopped cilantro over the top for a burst of freshness. Serve lime wedges on the side for an added zesty kick.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Serving Suggestion: For added flavor, consider serving each bowl with a dollop of sour cream or a sprinkle of your favorite cheese. Enjoy!