Chicken Fajita Bowls

Name: Chicken Fajita Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Tex-Mex
Ingredients: 1.5 pound chicken breast (boneless, skinless, thinly sliced); 1 tablespoon olive oil; 1 red bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 yellow onion (medium, thinly sliced); 2 teaspoon fajita seasoning; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 package pre-cooked white rice; 1 can black beans (rinsed and drained); 1 can corn (drained); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice (freshly squeezed)

Flavorful chicken and bell peppers quickly seared and served over fluffy white rice, topped with a vibrant black bean and corn salsa for a satisfying and speedy weeknight meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Tex-Mex
Difficulty: Easy
Cost: $4.48/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, thinly sliced)
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 yellow onion (medium, thinly sliced)
2 teaspoon fajita seasoning
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 package pre-cooked white rice
1 can black beans (rinsed and drained)
1 can corn (drained)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice (freshly squeezed)

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken breast, 1 1/2 teaspoons of fajita seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the sliced red bell pepper, yellow bell pepper, and yellow onion to the same skillet. Add the remaining 1/2 teaspoon of fajita seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook until the vegetables are tender-crisp, about 5-7 minutes.
While the chicken and vegetables are cooking, prepare the pre-cooked white rice according to package directions.
In a medium bowl, combine the rinsed and drained black beans, drained corn, chopped fresh cilantro, and lime juice. Stir well to combine.
To assemble the bowls, divide the cooked rice among serving bowls. Top with the cooked fajita chicken, sautéed bell peppers and onions, and a generous scoop of the black bean and corn salsa.

Notes

Leftovers store well in an airtight container for up to 3 days. For a little extra heat, add a dash of hot sauce to your bowl.

Nutrition (per serving)

Calories: 435
Protein: 40.5 g
Carbohydrates: 44.2 g
Fat: 11.5 g
Fiber: 7.8 g
Sodium: 750 mg
Saturated Fat: 2.2 g
Sugar: 4.1 g
Cholesterol: 98 mg