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- 2 boneless, skinless chicken breasts - 1 red bell pepper - 1 green bell pepper - 1 medium red onion For the primary ingredients, I focus on high-quality chicken and fresh vegetables. The chicken breasts provide a lean source of protein. The bell peppers add sweetness and crunch, while the red onion brings a nice sharpness to the dish. - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Seasonings are key to making this dish pop. I use olive oil to cook the chicken and veggies. The spices create a warm, inviting flavor. Cumin and chili powder give a nice depth, while garlic powder adds a savory touch. Salt and pepper are essential to bring out the natural flavors. - 1 cup cooked brown rice or quinoa - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 ripe avocado, diced - Fresh cilantro, chopped, for garnish - Lime wedges, for serving The bowl components bring everything together. I like brown rice for its nutty flavor, but quinoa works just as well. Black beans and corn add fiber and texture. Don’t forget the avocado! It adds creaminess. The fresh cilantro and lime wedges give a bright finish to each bowl. For the full recipe, check out the link above. To start, you need to marinate the chicken. Take your sliced chicken and put it in a bowl. Add 1 tablespoon of olive oil, ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Mix well until the chicken is coated. Let it marinate for at least 15 minutes. If you have time, refrigerate it for up to 1 hour. This adds great flavor to the chicken. Next, it’s time to sauté the vegetables. Heat 1 tablespoon of olive oil in a large skillet on medium heat. When the oil shimmers, toss in the sliced red onion and both bell peppers. Sauté for 5-7 minutes, stirring often. You want the veggies to become tender and sweet. They should start to caramelize, which makes them extra tasty. Once done, remove them from the skillet and set aside. Now, let’s cook the chicken. In the same skillet, add the marinated chicken strips. Cook for 6-8 minutes, stirring often. You want the chicken to turn golden brown and no longer pink inside. To check if it’s cooked, use a meat thermometer. The inside should reach 165°F (75°C). This ensures it’s safe to eat. Once the chicken is ready, it’s time to combine everything. Return the sautéed vegetables to the skillet with the chicken. Add the drained black beans and corn. Stir gently to mix everything well. Heat this mixture for another 2-3 minutes until it’s all warmed through. This step helps all the flavors blend together. Now we can assemble the bowls. Start with a generous base layer of cooked brown rice or quinoa in each bowl. Then, top it with the chicken and vegetable mixture. Make sure to distribute it evenly among the bowls. Each bowl should look colorful and inviting. To finish, let’s add some garnishes. Sprinkle diced avocado on each bowl and add a handful of chopped cilantro for freshness. Serve lime wedges on the side. Squeezing lime juice over the bowl adds a bright flavor. This makes every bite special and refreshing. Enjoy your Easy Chicken Fajita Bowls! For more details, check out the Full Recipe. - Suggested marination techniques: Marinating chicken adds depth to the flavor. Mix your chicken with olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Let it sit for at least 15 minutes. If you have time, chill it for an hour. This step makes the chicken juicy and tasty. - Spice adjustments for heat lovers: Love heat? Add more chili powder or a pinch of cayenne pepper. You can also toss in some diced jalapeños during cooking for extra kick. Adjust the spices to fit your taste buds. - Ideal serving dishes: Use rustic wooden boards or colorful ceramic bowls. These dishes make the meal look bright and fun. You want to impress with both flavor and sight. - Enhancing meal aesthetics with garnishes: Fresh cilantro and diced avocado add color and freshness. Squeeze lime juice over the top for a zesty touch. You can also add extra lime wedges on the side for guests. - Options for stovetop versus oven: You can cook the chicken and veggies in a skillet on the stovetop. If you prefer, roast the chicken and veggies in the oven at 400°F (200°C) for about 20-25 minutes. Both methods work well. - Batch cooking recommendations: Make more than you need. Store leftovers in the fridge for quick meals. This dish stays tasty for several days. You can enjoy it again without extra effort. {{image_4}} You can swap chicken for beef or tofu in these fajita bowls. If you use beef, choose thin cuts like flank steak. Cook it the same way as chicken. Tofu is a great choice for a plant-based option. Press it to remove excess water, then cut it into cubes. Sauté it until golden and crispy, which takes about 8-10 minutes. Adjust the cooking time based on the protein you use. If you want a vegan bowl, use tofu or tempeh instead of chicken. Make sure to check that your tortillas or any toppings are also vegan. For gluten-free options, use corn tortillas or skip the tortillas entirely. You can also swap brown rice for quinoa, which is gluten-free. To make it healthier, use less oil or add more veggies like spinach or kale. You can add different vegetables or beans to your bowl. Try using zucchini, mushrooms, or even sweet potatoes. Adding beans like pinto or kidney beans can boost protein and fiber. For extra flavor, drizzle on some salsa or hot sauce. You could also mix in a dollop of Greek yogurt or a splash of lime juice. These small changes can really elevate your dish! For the full recipe, check here. You can keep the chicken fajita bowls in the fridge for up to four days. Store them in airtight containers to keep them fresh. It’s best to keep the rice or quinoa separate from the chicken and veggies. This way, the rice stays fluffy and doesn’t become soggy. If you want to save some for later, freeze portions in freezer-safe bags. Make sure to remove as much air as you can. This helps prevent freezer burn. When you’re ready to eat, thaw the bowls in the fridge overnight. Reheat them in the microwave or on the stove until hot. Leftovers can be fun! You can make a quesadilla with the chicken and veggies. Just add cheese and grill until golden. You could also toss everything into a salad for a fresh twist. Or, make a wrap using tortillas for a quick lunch. The options are endless with these tasty ingredients! You can serve many tasty sides and toppings with chicken fajita bowls. Here are some ideas: - Tortilla chips for a crunch - Salsa for added flavor - Sour cream for creaminess - Grated cheese for richness - Fresh lime wedges for zest These sides add different tastes and textures. Feel free to mix and match based on your preference. Yes, you can make these bowls ahead of time. Meal prep helps save time on busy days. Here are some tips: - Cook and cool the chicken and veggies. Store them in airtight containers. - Keep rice or quinoa separate until serving. This keeps it fresh and fluffy. - Store toppings like avocado and cilantro in separate containers. They taste best when fresh. You can enjoy leftovers for lunch or dinner throughout the week. To make the best chicken fajita bowls, avoid these common mistakes: - Don’t rush the marinating time. Even 15 minutes helps build flavor. - Make sure the skillet is hot before adding the chicken. This gives a nice sear. - Stir the chicken and veggies gently. This helps them cook evenly. Following these tips leads to delicious, flavorful bowls every time. Top your chicken fajita bowls with these tasty options: - Diced avocado for creaminess - Chopped cilantro for freshness - Sliced jalapeños for heat - Corn salsa for sweetness - Crumbled feta or cotija cheese for a tangy flavor These toppings add a burst of flavor and color to your meal. The recipe has mild spices but can be adjusted. If you like heat, try these tips: - Add more chili powder or sliced jalapeños. - Use spicy salsa as a topping. - Serve with hot sauce for an extra kick. For milder flavor, reduce the chili powder or skip the jalapeños. Enjoy it at your spice level! In this post, we explored how to make delicious chicken fajita bowls. We covered essential ingredients like chicken, veggies, and healthy grains. You learned step-by-step directions for marinating, cooking, and assembling your bowls. Tips for flavor, presentation, and meal prep added value to your cooking. Overall, these bowls are versatile and easy to customize. Enjoy creating your own version with various proteins and toppings. Happy cooking!

Easy Chicken Fajita Bowls

Create a delicious and colorful dinner with these Fiesta Chicken Fajita Bowls! This easy recipe combines marinated chicken, fresh bell peppers, and savory black beans, all served over a base of brown rice or quinoa. Ready in just 35 minutes, it's perfect for a quick weeknight meal. Explore the steps to make this flavorful dish and elevate your dinner game. Click through to discover the full recipe and impress your family tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced into strips

1 red bell pepper, cut into julienne strips

1 green bell pepper, cut into julienne strips

1 medium red onion, sliced thinly

2 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 cup cooked brown rice or quinoa (your choice)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 ripe avocado, diced

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the sliced chicken with 1 tablespoon of olive oil, ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Mix until the chicken strips are evenly coated with the marinade. Allow the chicken to marinate for at least 15 minutes—if time permits, refrigerate for up to 1 hour for enhanced flavor.

    Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the sliced red onion and both bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and their natural sugars begin to caramelize. Remove the cooked vegetables from the skillet and set aside on a plate.

      Cook the Chicken: In the same skillet, add the marinated chicken strips. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink in the center and is golden brown on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

        Combine Ingredients: Return the sautéed vegetables to the skillet with the cooked chicken. Add the drained black beans and corn, stirring gently to incorporate everything. Continue to heat the mixture for another 2-3 minutes until everything is warmed through.

          Assemble the Bowls: In individual serving bowls, make a generous base layer of cooked brown rice or quinoa. Top it with the flavorful chicken and vegetable mixture, distributing evenly among the bowls.

            Garnish and Serve: Finish each bowl with a sprinkle of diced avocado and a handful of fresh, chopped cilantro for a pop of freshness. Serve with lime wedges on the side to add a bright, zesty kick right before enjoying!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                - Presentation Tips: Serve the bowls on rustic wooden boards or colorful ceramic dishes to enhance the vibrant aesthetic of the meal. Consider adding additional lime wedges or cilantro sprigs on the board for an extra touch of color.