Chicken Fajita Bowls

Flavorful chicken and bell pepper fajita mixture served over fluffy rice, complemented by black beans, corn, and crisp lettuce for a quick, satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.57/serving

Dietary

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

Tags

• fresh
• quick
• savory

Ingredients

• 1 pound cooked chicken breast (shredded or sliced)
• 1 tablespoon olive oil
• 1 red bell pepper (large, thinly sliced)
• 1 green bell pepper (large, thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 teaspoon fajita seasoning blend
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup white rice (uncooked)
• 2 cup water
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn kernels
• 0.5 cup mild salsa
• 0.25 cup light sour cream
• 2 cup shredded romaine lettuce
• 0.5 cup shredded Monterey Jack cheese

Instructions

1. Cook the white rice: Combine 1 cup white rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes until vegetables are tender-crisp.
3. Stir in the cooked chicken breast and fajita seasoning blend. Cook for 2-3 minutes, stirring frequently, until chicken is heated through and coated in seasoning.
4. Add the rinsed black beans and frozen corn kernels to the skillet with the chicken and vegetables. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
5. To assemble bowls, divide the cooked rice evenly among four serving bowls. Top each with the fajita chicken and vegetable mixture.
6. Garnish each bowl with shredded romaine lettuce, mild salsa, and optionally with light sour cream and shredded Monterey Jack cheese.

Notes

Leftovers won't be an issue as this recipe is designed for single-meal consumption. To further enhance flavor, you can marinate the cooked chicken briefly in fajita seasoning and a squeeze of lime juice before adding to the skillet.

Nutrition (per serving)

• Calories: 540
• Protein: 43 g
• Carbohydrates: 57 g
• Fat: 10 g
• Fiber: 7 g
• Sodium: 850 mg
• Saturated Fat: 3.5 g
• Sugar: 7 g
• Cholesterol: 105 mg