Easy Chicken Fajita Bowls

$- 1 pound boneless, skinless chicken breasts, sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cooked brown rice or quinoa - 1 cup black beans, rinsed and drained - 1 avocado, diced - 1 cup corn (fresh or frozen) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This recipe has many fresh ingredients. You will love how the spices mix with the chicken and veggies. The bright colors add a fun touch to your meal. Using lime at the end brings a zesty taste that wakes up all the flavors. You can find the full recipe above, so you know exactly what to do. - Combine chicken, peppers, onion, and spices in a large bowl. - Ensure everything is well-coated with olive oil and spices. I like to start by slicing the chicken and veggies. It makes cooking easier. I use a sharp knife to cut chicken into thin strips. Then, I slice the red and green bell peppers and onion. Next, I grab a large bowl. In this bowl, I combine the chicken, peppers, onion, and spices. This includes chili powder, cumin, and paprika. I drizzle olive oil over the mix. I make sure to coat everything well. This step helps the flavors blend nicely. - Heat skillet and add seasoned chicken and veggies. - Cook for about 5-7 minutes until chicken is cooked through. Once my mixture is ready, I heat a large skillet over medium-high heat. It’s important to get the skillet hot. I add the chicken and veggie mix to the skillet. I stir it often while it cooks. In about 5-7 minutes, the chicken should be fully cooked. The veggies will become tender and colorful. The aroma fills the kitchen, making it feel lively. - Prepare brown rice or quinoa. - Layer rice/quinoa, chicken mixture, beans, avocado, and corn in bowls. While the chicken cooks, I prepare my base. I cook brown rice or quinoa according to package instructions. Once the rice or quinoa is ready, I grab my bowls. I start with a scoop of rice or quinoa at the bottom. Then, I top it with a generous amount of the chicken mixture. I add black beans, diced avocado, and corn on top. The colors look fantastic together. I finish with fresh cilantro and serve lime wedges on the side. This adds a zesty touch to each bite. For the full recipe, check out the link! - Use a high-quality skillet for even cooking. This helps the chicken and veggies brown nicely. - Avoid overcrowding the pan for better browning. Cook in batches if needed. - Try alternative proteins like shrimp or tofu. These options add variety to your meals. - Replace brown rice with cauliflower rice for a low-carb option. It keeps the dish light and fresh. - Layer ingredients for a colorful display. This makes each bowl look inviting and fun. - Use lime wedges for added zest when serving. A squeeze of lime brightens the flavors. These tips ensure your Easy Chicken Fajita Bowls shine. For the full recipe, check out the details above. {{image_2}} You can easily make a vegetarian version of this dish. Just replace the chicken with grilled mushrooms or add more beans. This keeps it hearty and full of flavor. Grilled mushrooms add a nice umami taste. Extra beans give you protein and fiber. You can choose black beans or pinto beans for this twist. If you love heat, go for the spicy version. Add fresh jalapeños for a kick. You can also use a spicy chili powder instead of regular chili powder. This change brings out bold flavors. Just be careful with the spice level. Balance is key, so add small amounts and taste as you go. For those watching carbs, a low-carb version is simple. Use zucchini noodles instead of rice or quinoa. They mimic the texture of pasta and soak up flavors well. This swap keeps the meal light and fresh. You can spiralize zucchini easily with a simple tool. It’s a fun way to add veggies to your meal. For more details on making these variations, check the Full Recipe. Store your Easy Chicken Fajita Bowls in airtight containers. They last for up to 3-4 days in the fridge. Make sure they cool down before sealing. This helps keep them fresh and tasty. If you want to save some for later, freeze the cooked fajita mixture. Use a freezer-safe container and make sure to label it. This way, you can enjoy a quick meal anytime. Just remember to use it within 2-3 months for the best flavor. To reheat, you have two easy options. You can warm it on the stove over low heat, stirring often. Alternatively, use a microwave. Heat it in short bursts until it’s hot. Enjoy the same great taste as when you first made it! Yes, you can meal prep by storing components separately. This way, your chicken, veggies, and grains stay fresh. You can mix them together when you’re ready to eat. This makes busy nights much easier. Consider adding sour cream, cheese, or salsa for extra flavor. You can also include guacamole, jalapeños, or hot sauce if you want more spice. These toppings enhance the taste and give your bowls a personal touch. Increase the amount of chili powder or add fresh hot peppers. You can use jalapeños or serrano peppers for a kick. Just be careful not to overdo it, unless you love heat! Absolutely! It stores well and is easy to reheat. You can keep the chicken and veggies in one container, and the rice or quinoa in another. This way, you have a tasty meal ready to go when you need it. For the full recipe, check out the Easy Chicken Fajita Bowls section. In this article, we explored easy chicken fajita bowls, highlighting key ingredients like chicken and peppers. I shared simple steps to cook and assemble delicious meals. Remember, you can swap ingredients based on your taste or dietary needs. Whether you choose to meal prep or serve fresh, these bowls offer great flavor. With a few tips, you can impress anyone at the table. Enjoy creating your own fajita bowls and make them your way!$

Create a delicious and satisfying meal with these Easy Chicken Fajita Bowls! Packed with tender chicken, colorful bell peppers, black beans, and creamy avocado, this healthy recipe is quick to make and perfect for any weeknight dinner. In just 30 minutes, you can enjoy a flavorful bowl topped with fresh cilantro and lime. Click through to explore the full recipe and elevate your mealtime with this vibrant dish!

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Ingredients

1 pound boneless, skinless chicken breasts, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

2 cups cooked brown rice or quinoa

1 cup black beans, rinsed and drained

1 avocado, diced

1 cup corn (fresh or frozen)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

In a large bowl, combine the sliced chicken, red and green bell peppers, sliced onion, olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix until the chicken and veggies are well-coated with the spices.

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken and vegetable mixture to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

While the chicken is cooking, prepare the brown rice or quinoa according to package instructions.

Once the chicken and vegetables are ready, remove them from the heat and set aside.

To assemble the bowls, start by adding a serving of cooked rice or quinoa to the bottom of each bowl.

Top each bowl with a generous scoop of the chicken and vegetable mixture. Add black beans, diced avocado, and corn on top.

Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Prep Time: 15 min | Total Time: 30 min | Servings: 4