Fajita Bowls

Flavorful chicken breast and bell peppers seared to perfection, served over cilantro-lime rice with fresh toppings for a quick and vibrant meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $6.85/serving

Dietary

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

Tags

• fresh
• healthy
• quick
• sauté

Ingredients

• 2 chicken breasts (boneless, skinless, sliced into strips)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 0.5 yellow onion (sliced)
• 1 tablespoon fajita seasoning
• 1 pound microwaveable cilantro-lime rice
• 0.25 cup salsa
• 0.25 cup shredded lettuce
• 2 tablespoon sour cream

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering. Add the sliced chicken breast strips and cook for 3-4 minutes, until lightly browned.
2. Add the sliced red bell pepper, yellow bell pepper, and 1/2 sliced yellow onion to the skillet with the chicken. Sprinkle with 1 tablespoon of fajita seasoning. Cook, stirring occasionally, for 7-10 minutes, until vegetables are tender-crisp and chicken is cooked through and caramelized.
3. While the fajitas are cooking, prepare the microwaveable cilantro-lime rice according to package directions, typically 90 seconds to 2 minutes.
4. Divide the cilantro-lime rice among two bowls. Top with the sizzling chicken and vegetable mixture.
5. Serve immediately with optional toppings like salsa, shredded lettuce, and sour cream.

Notes

Using pre-sliced bell peppers and onions from the produce section can shave off even more prep time. Warm tortillas can be served instead of rice for a traditional fajita experience.

Nutrition (per serving)

• Calories: 460
• Protein: 40.5 g
• Carbohydrates: 45.8 g
• Fat: 13.5 g
• Fiber: 5.2 g
• Sodium: 1250 mg
• Saturated Fat: 4.1 g
• Sugar: 5.7 g
• Cholesterol: 115 mg