Fiesta Chicken Fajita Bowls

Name: Fiesta Chicken Fajita Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken thigh (boneless, skinless, thinly sliced); 2 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 2 bell peppers (thinly sliced); 2 tablespoon fajita seasoning; 2 cup white rice (uncooked); 1 avocado (diced); 0.5 cup salsa (store-bought); 0.5 cup fresh cilantro (chopped); 1 teaspoon salt

Flavorful chicken thighs and colorful bell peppers seasoned with a zesty fajita blend, served over white rice and topped with fresh avocado and salsa for a quick and satisfying Mexican feast.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $2.42/serving

Dietary

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

Ingredients

1.5 pound chicken thigh (boneless, skinless, thinly sliced)
2 tablespoon olive oil
1 yellow onion (large, thinly sliced)
2 bell peppers (thinly sliced)
2 tablespoon fajita seasoning
2 cup white rice (uncooked)
1 avocado (diced)
0.5 cup salsa (store-bought)
0.5 cup fresh cilantro (chopped)
1 teaspoon salt

Instructions

Cook the white rice according to package directions, setting aside until the fajitas are ready.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced chicken thigh, season with 1/2 teaspoon salt and 1 tablespoon fajita seasoning. Cook, stirring occasionally, until chicken is cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced yellow onion and bell pepper. Season with the remaining 1/2 teaspoon salt and 1 tablespoon fajita seasoning. Sauté, stirring frequently, until vegetables are tender-crisp, about 5-7 minutes.
Return the cooked chicken thigh to the skillet with the vegetables. Stir to combine and heat through, about 1 minute.
Assemble the bowls: spoon white rice into serving bowls, top with the chicken and vegetable mixture. Garnish with diced avocado, store-bought salsa, and chopped fresh cilantro, if desired.

Notes

For an extra kick, add a dash of hot sauce. Leftovers are excellent for lunch the next day, just keep toppings separate until serving.

Nutrition (per serving)

Calories: 529
Protein: 36.5 g
Carbohydrates: 58.7 g
Fat: 16.1 g
Fiber: 3.3 g
Sodium: 983 mg
Saturated Fat: 3.2 g
Sugar: 5.5 g
Cholesterol: 120 mg