Charred Chicken Fajita Bowls

Chicken breast strips and bell peppers, quickly seared for a smoky char, served with warm tortillas and a fresh avocado salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.49/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• quick
• healthy
• smoky
• comfort food

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into strips)
• 1 tablespoon olive oil
• 2 bell peppers (thinly sliced)
• 1 yellow onion (small, thinly sliced)
• 1 tablespoon fajita seasoning (non-spicy blend)
• 0.5 teaspoon salt
• 8 flour tortillas (small)
• 2 avocados (ripe, mashed)
• 1 lime (halved)

Instructions

1. Heat olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
2. Add the sliced chicken breast to the hot skillet, season with 1/2 teaspoon salt and half of the fajita seasoning. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Add the thinly sliced bell pepper and yellow onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred. Sprinkle with the remaining fajita seasoning during the last minute of cooking.
4. Warm the flour tortillas according to package directions. In a small bowl, mash the avocados with a squeeze of lime juice.
5. Serve the charred chicken and vegetables alongside warm tortillas and mashed avocado. Squeeze extra lime juice over the top if desired.

Notes

To make this dish even faster, you can buy pre-sliced chicken breast or frozen bell pepper and onion strips. For a low-carb option, serve over lettuce wraps instead of tortillas.

Nutrition (per serving)

• Calories: 609
• Protein: 40.9 g
• Carbohydrates: 58 g
• Fat: 20.9 g
• Fiber: 7 g
• Sodium: 1131 mg
• Saturated Fat: 4.4 g
• Sugar: 2.7 g
• Cholesterol: 100 mg