Description
These Chicken Fajita Bowls are a delicious and healthy meal, packed with flavor and nutrition.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or chicken thighs)
- 3 bell peppers (1 green, 1 red, and 1 orange or yellow)
- 1 small red onion (or ½ large)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp kosher salt (more to taste)
- ½ tsp black pepper
- ½ cup fresh cilantro, chopped
- 2 Tbsp lime juice (juice of 1 lime)
- 1 (15 oz) can black beans, drained and rinsed
- 3 roma tomatoes
- 1 cup chopped red onion (about ½ a large red onion or 1 small)
- 1 jalapeno, pulp & seeds removed, chopped
- ½ cup cilantro, chopped
- 2 limes, juice of (~4 Tbsp)
- 1 tsp garlic powder
- ⅓ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 1 cup jasmine rice, uncooked
- ½ cup fresh cilantro, chopped
- 1 lime, juice of (about 2 tablespoon lime juice)
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 small avocado
- 2–3 Tbsp Greek yogurt
- 1 Tbsp lemon juice
- ¼ tsp kosher salt (more to taste)
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips.
- Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinate for at least 15 minutes. Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Add the chicken to the baking sheet and spread everything in a single layer. You may need to use 2 sheet pans. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven. Top with cilantro and a squeeze of lime.
- Get started on the rice. Rinse the rice under cool water in a fine mesh strainer to get rid of some excess starch. Then cook the rinsed rice according to the instructions on the package. Let it cool for 1-2 minutes and add the cilantro, fresh lime juice, salt, and pepper to the cooked rice.
- While everything cooks, make the black bean salsa by chopping the roma tomatoes, red onion, jalapeno, and fresh cilantro. Drain and rinse a can of black beans. Add everything to a bowl with the lime juice, garlic powder, salt, and pepper.
- Make the avocado mash by using a fork to mash the avocado in a small bowl. Then add the Greek yogurt, lemon juice, and kosher salt. Mix to combine.
- Assemble your bowls by adding the chicken, veggies, black bean salsa, and avocado mixture to a bed of rice.
Notes
- Feel free to adjust the spice level by adding more or less jalapeno.
- This recipe can be made with chicken thighs if preferred.
- For a vegetarian option, substitute chicken with tofu or additional beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 85mg