Skillet Chicken Fajita Bowls

Zesty chicken and colorful bell peppers sautéed quickly in a skillet, served over rice with your favorite fajita toppings for a vibrant and satisfying bowl meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $1.65/serving

Dietary

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

Tags

• sauté
• quick
• healthy
• savory
• tangy
• fresh

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, thinly sliced)
• 1 yellow onion (thinly sliced)
• 2 bell peppers (thinly sliced)
• 2 tablespoon fajita seasoning
• 0.5 teaspoon salt
• 2 cup instant white rice
• 2 cup water
• 1 cup salsa
• 1 avocado (diced)
• 0.5 cup shredded Monterey Jack cheese
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 1/2 pounds thinly sliced chicken breast and cook for 3-4 minutes until lightly browned. Remove chicken from skillet and set aside.
2. Add the 1 thinly sliced yellow onion and 2 thinly sliced bell peppers to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
3. Return the cooked chicken to the skillet. Sprinkle with 2 tablespoons fajita seasoning and 1/2 teaspoon salt. Toss to combine and cook for 2 minutes more to heat through.
4. While the chicken and vegetables cook, prepare the 2 cups instant white rice according to package directions using 2 cups water.
5. Divide the prepared instant white rice among 7 bowls. Top with the chicken fajita mixture.
6. Serve with optional toppings such as salsa, diced avocado, shredded Monterey Jack cheese, and chopped fresh cilantro.

Nutrition (per serving)

• Calories: 256
• Protein: 24.6 g
• Carbohydrates: 28.6 g
• Fat: 4.6 g
• Fiber: 1.4 g
• Sodium: 336 mg
• Saturated Fat: 0.7 g
• Sugar: 3.9 g
• Cholesterol: 69 mg