Chipotle Chicken Fajita Bowl

Name: Chipotle Chicken Fajita Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 1 chicken breast (boneless, skinless, sliced into strips); 1 tablespoon olive oil; 0.5 yellow bell pepper (sliced); 0.5 red bell pepper (sliced); 0.25 yellow onion (sliced); 1 teaspoon chipotle powder; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper (ground); 0.5 cup white rice (uncooked); 1 cup water; 0.5 lime (juiced); 2 tablespoon fresh cilantro (chopped); 0.5 cup canned black beans (rinsed and drained); 2 tablespoon store-bought salsa; 0.25 avocado (diced)

Tender chicken and colorful bell peppers seared to perfection with a smoky chipotle seasoning, served alongside fluffy cilantro-lime rice and hearty black beans.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 1
Cuisine: Tex-Mex
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Halal
High-Protein
High-Fiber

Ingredients

1 chicken breast (boneless, skinless, sliced into strips)
1 tablespoon olive oil
0.5 yellow bell pepper (sliced)
0.5 red bell pepper (sliced)
0.25 yellow onion (sliced)
1 teaspoon chipotle powder
0.5 teaspoon ground cumin
0.25 teaspoon garlic powder
0.25 teaspoon salt
0.25 teaspoon black pepper (ground)
0.5 cup white rice (uncooked)
1 cup water
0.5 lime (juiced)
2 tablespoon fresh cilantro (chopped)
0.5 cup canned black beans (rinsed and drained)
2 tablespoon store-bought salsa
0.25 avocado (diced)

Instructions

Cook the rice: Combine the 1/2 cup white rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the fajita seasoning: In a small bowl, combine the 1 teaspoon chipotle powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Season the chicken: Toss the sliced 1 each chicken breast with half of the prepared fajita seasoning.
Cook the chicken and vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned 1 each chicken breast and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from skillet and set aside. Add the sliced 1/2 each yellow bell pepper, 1/2 each red bell pepper, and 1/4 each yellow onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Add the remaining fajita seasoning and cook for another minute.
Finish the rice: Once fluffed, stir in the juice from 1/2 each lime and 2 tablespoons fresh cilantro into the cooked white rice.
Assemble the bowl: In a serving bowl, add the cilantro-lime rice. Top with the cooked chicken strips, sautéed vegetables, 1/2 cup canned black beans, 2 tablespoons store-bought salsa, and 1/4 each diced avocado.

Notes

Adjust chipotle powder for your desired level of spice. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 580
Protein: 45 g
Carbohydrates: 65 g
Fat: 18 g
Fiber: 10 g
Sodium: 750 mg
Saturated Fat: 2.5 g
Sugar: 7 g
Cholesterol: 105 mg