Chicken and Bell Pepper Fajita Bowls

Tender chicken and colorful bell peppers sautéed with savory fajita seasoning, served over fluffy white rice with black beans and fresh lime.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.53/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• healthy
• kid-friendly
• quick
• sauté
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into strips)
• 2 tablespoon olive oil
• 1 bell pepper (large, sliced)
• 1 yellow onion (medium, sliced)
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon garlic powder
• 0.5 cup chicken broth
• 1.5 cup white rice (uncooked)
• 2.25 cup water
• 1 can black beans (15 ounce, rinsed and drained)
• 1 lime (cut into wedges)
• 0.25 cup fresh cilantro (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Start the rice: In a medium saucepan, combine 1 1/2 cups uncooked white rice with 2 1/4 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced chicken breast strips and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. Add the remaining 1 tablespoon olive oil to the skillet. Add the sliced bell pepper and yellow onion. Sauté for 5-7 minutes until vegetables are tender-crisp. Stir in the chili powder, ground cumin, smoked paprika, and garlic powder. Cook for 1 minute until fragrant.
4. Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and cook for 1-2 minutes, allowing the sauce to thicken slightly. Season with additional salt and black pepper to taste.
5. Drain and rinse the black beans. Warm them either by gently simmering them in a small saucepan or heating them in the microwave.
6. Serve the chicken and bell pepper fajita mixture over the fluffy white rice. Top with warm black beans, a squeeze of fresh lime juice, and a sprinkle of chopped fresh cilantro. Serve with extra lime wedges on the side.

Notes

You can add a dash of your favorite hot sauce for extra spice, or serve with a dollop of sour cream or guacamole for added creaminess.

Nutrition (per serving)

• Calories: 540
• Protein: 51.5 g
• Carbohydrates: 48.7 g
• Fat: 15.5 g
• Fiber: 9.2 g
• Sodium: 780 mg
• Saturated Fat: 2.8 g
• Sugar: 5.1 g
• Cholesterol: 120 mg