Chicken Fajita Bowls

Tender chicken and colorful bell peppers sautéed with bold fajita seasoning, served over fluffy cilantro-lime rice with a fresh black bean and corn salsa.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

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

Tags

• quick
• healthy
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, thinly sliced)
• 1 yellow onion (medium, thinly sliced)
• 2 bell peppers (large, red and green, thinly sliced)
• 2 tablespoon fajita seasoning (gluten-free)
• 1 cup white rice
• 2 cup gluten-free chicken broth (or water)
• 0.25 cup fresh cilantro (chopped, divided)
• 1 lime (juiced)
• 1 can black beans (15-ounce, rinsed and drained)
• 1 cup corn kernels (frozen)
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper

Instructions

1. In a medium saucepan, combine the white rice with 2 cups of water or gluten-free chicken broth and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breast and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the thinly sliced yellow onion and bell pepper. Sauté for 5-7 minutes, until vegetables are tender-crisp. Stir in the gluten-free fajita seasoning and cook for 1 minute more, until fragrant.
4. Return the cooked chicken to the skillet with the vegetables. Toss to combine.
5. In a small bowl, combine the rinsed and drained black beans, frozen corn kernels, remaining 2 tablespoons of fresh cilantro, and 1/2 of the lime juice. Season with a pinch of salt and black pepper.
6. Fluff the cooked rice with a fork and stir in the remaining 2 tablespoons of fresh cilantro and the rest of the lime juice.
7. Divide the cilantro-lime rice among serving bowls. Top with the chicken fajita mixture and a spoonful of the black bean and corn salsa. Serve immediately.

Notes

Leftovers are fantastic for lunch the next day. You can also customize the salsa with diced tomatoes or a little diced jalapeño for more heat.

Nutrition (per serving)

• Calories: 480
• Protein: 38.5 g
• Carbohydrates: 54 g
• Fat: 13.5 g
• Fiber: 10.2 g
• Sodium: 580 mg
• Saturated Fat: 2.2 g
• Sugar: 5.8 g
• Cholesterol: 78 mg