Description
Simple Chicken Fajita Bowls are a quick and flavorful meal combining marinated sautéed chicken strips with colorful bell peppers and onions, served over a bed of fluffy rice or quinoa. This vibrant dish is perfect for a nutritious weeknight dinner, bursting with Tex-Mex flavors and fresh lime and cilantro accents.
Ingredients
Scale
Protein
- 1 pound Boneless, Skinless Chicken Breasts (sliced into strips)
Vegetables
- 1 cup Bell Peppers (mix of red, green, and yellow, sliced)
- 1 medium Onion (sliced)
Seasonings
- 2 tablespoons Olive Oil (for sautéing)
- 2 tablespoons Fajita Seasoning (store-bought or homemade)
- Salt (to taste)
- Pepper (to taste)
Grains
- 2 cups Cooked Rice or Quinoa (for serving)
Garnish
- 2 Fresh Lime Wedges (for squeezing over the bowls)
- 1/4 cup Fresh Cilantro (chopped)
Instructions
- Prepare Ingredients: Gather all your ingredients and prepare your workspace for an organized cooking process.
- Slice Chicken: Slice the chicken breasts into thin strips and place them in a mixing bowl, ready for marinating.
- Marinate Chicken: Add olive oil, fajita seasoning, salt, and pepper to the chicken strips. Toss well to coat everything evenly and let it marinate for at least 10 minutes to absorb flavors.
- Slice Vegetables: Slice the bell peppers and onion into thin strips and set them aside for cooking.
- Cook Chicken: Heat a skillet over medium-high heat and add the marinated chicken strips. Sauté for 5 to 7 minutes until the chicken turns golden brown and is cooked through.
- Sauté Vegetables: Remove the cooked chicken from the skillet and add the sliced onions and bell peppers. Sauté for about 4 to 5 minutes until the vegetables become tender yet retain some crunch.
- Combine Chicken and Vegetables: Return the chicken to the skillet with the vegetables and stir everything together. Cook for an additional 2 minutes to marry the flavors.
- Cook Rice or Quinoa: Prepare rice or quinoa according to the package instructions as a base for the bowls.
- Assemble Bowls: Place the cooked rice or quinoa at the bottom of serving bowls, top with the chicken and vegetable mixture, then squeeze fresh lime juice over and garnish with chopped cilantro.
- Serve: Serve the fajita bowls immediately while hot for the best flavor and texture experience.
Notes
- For extra flavor, you can use homemade fajita seasoning consisting of chili powder, paprika, cumin, garlic powder, onion powder, and cayenne pepper.
- Substitute chicken breasts with chicken thighs for a juicier texture if preferred.
- To make this recipe gluten-free, ensure your fajita seasoning is free of gluten-containing additives.
- Use quinoa as a higher-protein, gluten-free base instead of rice for a nutritious alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
