Chicken Fajita Bowls

Name: Chicken Fajita Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: ¼ cup Avocado Oil (¼ cup avocado or olive oil); ¼ cup Lime (¼ cup lime juice + lime wedges); 1 tbsp Cumin Seeds (1 tablespoon cumin); 1 tsp Oregano (1 teaspoon oregano); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Chipotle Powder (1 teaspoon chipotle powder); 1 tsp Garlic Powder (1 teaspoon garlic powder); ½ tsp Chili Powder (½ teaspoon chili powder); 1 tsp Table Salt (1 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (¼ teaspoon black pepper); ¼ tsp Red Pepper Flakes (¼ teaspoon red pepper flakes or cayenne pepper (optional)) — optional; 1 tbsp Olive Oil (1 tablespoon olive oil); 1 ½ lb Chicken Breast (1 1/2 pounds boneless skinless chicken breast, cut into strips); 3 pieces Bell Pepper (3 bell peppers (orange, green, and red), thinly sliced); 1 piece Red Onion (1 small red onion, thinly sliced); 0 pieces Cilantro Lime Rice (cilantro lime rice); 0 pieces Romaine Lettuce (chopped romaine); 0 pieces Black Beans (black beans); 0 pieces Avocado (avocado); 0 pieces Pico de Gallo (pico de gallo); 0 pieces Greek Yogurt (greek yogurt); 0 pieces Cilantro (cilantro); 0 pieces Jalapeño (thinly sliced jalapeño); 0 pieces Crumbled Cotija Cheese (cotija cheese)

Chicken Fajita Bowls - Dinner (Mexican)

45 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Avocado Oil¼ cup · ¼ cup avocado or olive oil
Lime¼ cup · ¼ cup lime juice + lime wedges
Cumin Seeds1 tbsp · 1 tablespoon cumin
Oregano1 tsp · 1 teaspoon oregano
Paprika1 tsp · 1 teaspoon paprika
Chipotle Powder1 tsp · 1 teaspoon chipotle powder
Garlic Powder1 tsp · 1 teaspoon garlic powder
Chili Powder½ tsp · ½ teaspoon chili powder
Table Salt1 tsp · 1 teaspoon salt, plus more to taste
Black Pepper¼ tsp · ¼ teaspoon black pepper
Red Pepper Flakes¼ tsp · ¼ teaspoon red pepper flakes or cayenne pepper (optional) · optional
Olive Oil1 tbsp · 1 tablespoon olive oil
Chicken Breast1 ½ lb · 1 1/2 pounds boneless skinless chicken breast, cut into strips
Bell Pepper3 pieces · 3 bell peppers (orange, green, and red), thinly sliced
Red Onion1 piece · 1 small red onion, thinly sliced
Cilantro Lime Rice0 pieces · cilantro lime rice
Romaine Lettuce0 pieces · chopped romaine
Black Beans0 pieces · black beans
Avocado0 pieces · avocado
Pico de Gallo0 pieces · pico de gallo
Greek Yogurt0 pieces · greek yogurt
Cilantro0 pieces · cilantro
Jalapeño0 pieces · thinly sliced jalapeño
Crumbled Cotija Cheese0 pieces · cotija cheese

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Steps

1Make the marinade
2Whisk together all of the marinade ingredients until well combined.
3Add the chicken breast to the marinade and stir to make sure the strips are fully coated. Let the chicken marinate for at least 30 minutes or up to 24 hours.
4Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add a drizzle of olive oil. Then, remove the chicken strips from the marinade and add to the hot skillet. Let the chicken cook on one side for 4-5 minutes without touching it, so that it sears and creates a golden brown crust. Flip and continue cooking another 3-4 minutes until cooked through. Remove the chicken from the pan and set aside.
5Add another drizzle of oil to the skillet and then add the peppers and onions. Cook the veggies for 3-4 minutes until charred but still crisp. Add the chicken back to the pan and toss to combine. Remove from heat.
6Serve the chicken and veggies in bowls over rice and chopped romaine with black beans and all your favorite toppings.